|For the pear chutney|
|1 kg||(35 oz)|
|1 cup||(8.4 oz)|
|5 ½ oz|
|5 ½ oz|
|1 tsp||(0.07 oz)|
|1 tsp||(0.07 oz)|
|1 dash||(0.01 oz)|
For the pear chutney
Chop the pears into small pieces and mix with the remaining ingredients. Coarsely crush the cinnamon stick before mixing in. Alternatively, use 1 teaspoon ground cinnamon.
For very sweet pears, 150 grams of sugar should be enough. You can add more sugar to taste (up to 200 grams).
Cover and leave to steep for at least 1 hour.
Cook the ingredients until soft and, if needed, puree a little. Continue cooking the chutney on low heat (stirring from time to time) until it develops a thick consistency (this takes about 30 minutes).
If you want to puree everything, we recommend removing the bits of crushed cinnamon for this step and adding them back in afterwards when you continue cooking the chutney. Once the chutney has thickened, you can take the cinnamon pieces out for good.
Seasoning and canning
Season to taste with salt and pepper and pour into sterilized jars while hot.
This fruity pear chutney with raisins, cinnamon, and orange peel tastes delicious with burger patties and fritters. It’s a great alternative to ketchup.
Quantity: The quantity of ingredients shown is the amount of ingredients called for in the original recipe. It makes about 5 jars of pear chutney.
Chutney is a spicy, sweet and sour, or savory condiment originating from India. Its consistency can range from a paste to a thin liquid. In India, chutneys are freshly prepared for every meal. When the British introduced chutney to Europe, they began to bottle it in jars and preserve it like jam. Fruits and vegetables are the main ingredients in chutneys, for example, eggplant, mango, and coconut. Chutneys make a great side dish for a wide range of dishes.
Orange peel: If you are cooking with orange peel, organic oranges are ideal as they are free of pesticides. If you don’t have organic oranges, wash the oranges well with warm water before using. Carefully remove the peel from the flesh using a knife or a fine grater. You can also dry the peel and put it in a food processor to make orange peel powder. Store the powder in an airtight container.
Cloves: Cloves are the unopened buds of the true clove tree (Syzygium aromaticum) and are sold as dry brown buds. They have a strong fragrance and an intense, pungent flavor, so they are used in small quantities to season dishes. Their smell and taste come from the essential oils they contain, particularly eugenol, which is also found in Ceylon cinnamon.
Canning correctly and shelf life: Pour the finished chutney into the jars while boiling hot. It is important that there is as little air as possible in the jars. You can briefly turn them upside down to help with this. You can store a sealed jar of chutney for up to 6 months in a cool and dry place. Once opened, the chutney can be kept in the refrigerator for up to 5 weeks.
Apple chutney: You can replace the pears with apples to make apple chutney.
Raw cane sugar: You can replace the white sugar with raw cane sugar. Raw cane sugar will make the chutney equally as sweet as white sugar, but you can adjust the amount of sugar to taste. Raw cane sugar changes the flavor of the chutney slightly, giving it a slightly malt caramel taste.
Vinegar: The original recipe uses apple cider vinegar. However, you can replace this with a milder vinegar, for example white balsamic vinegar.
Ginger: The author Lisa Pfleger uses ground ginger in the recipe but if you have fresh ginger on hand it’s even better. Ginger is about 80 % water (while ground ginger is about 10 % water). About 1 gram of fresh ginger should be enough to replace the ground ginger in this recipe.