Adapted from Joy of Cooking (1997)
My sister, Karen, moved to a new home in Port Townsend, WA and there is a pear orchard in the back. In our Christmas exchange this year, I gave her marmalade and she sent me the pear chutney she had made from her crop. We ate it with an Indian dinner I had made and it went very well. I asked for the recipe to share.
Note: She says it is also very good with pork.
Karen’s Pear Chutney
6 large oranges
2.5 cups cider vinegar
3 cups dark brown sugar, firmly packed
2 Tbs. ground coriander
2 Tbs. yellow mustard seeds, whole
4 sticks cinnamon
4 Jalapeño peppers, seeded and chopped
4 lbs pears, peeled, cored and chopped in small chunks
1 cup dark raisins
1 cup golden raisins
1 large sweet onion, chopped
1 large piece ginger (twice the size of your thumb) peeled and finely chopped
4 large cloves garlic, smashed and then finely chopped
1. Zest and juice the oranges and combine them in nonreactive saucepan.
2. Add the cider vinegar, sugar, coriander, mustard seeds, cinnamon, Jalapeño peppers, pears, raisins, onion, ginger, and garlic to the pot.
3. Bring the pot to a boil, reduce the heat, and simmer over low heat for 1.5 hours.
4. Add 8 oz. frozen unsweetened apple juice.
5. Return the pot to a simmer and continue cooking, stirring occasionally, until the syrup thickens, about another 2 hours.
6. Transfer the chutney to sterilized jars.
Note: (Karen) I never do it exactly the same twice…you know what I mean!