Cookbook:Pear chutney

Cookbook | Ingredients | Recipes | Cuisine of India | Side Dishes

Pear chutney is served as a side dish for many Indian foods. It can be mild to extra hot depending on the individual preference.

IngredientsEdit

  • 4½ lb. firm ripe pears
  • 1 large green pepper
  • 1½ cups raisins
  • 4 cups sugar
  • 1 cup crystallised ginger, cut small
  • 3 cups white vinegar
  • ½ tsp. salt
  • 1 cup water
  • 1/4 tsp. powdered cloves
  • ½ tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 6 bay leaves
  • ½ cup liquid pectin

ProcedureEdit

  1. Pare, core and slice pears.
  2. Chop pepper finely.
  3. Mix pears, pepper, raisins, sugar, crystallised ginger, white vinegar, salt and water.
  4. Use string to tie spices in a cheesecloth bag and add.
  5. Simmer mixture until thick, about 2 hours.
  6. Remove spice bag.
  7. Add liquid pectin and boil for 1 minute.
  8. Pour immediately into hot, sterilised jars, and seal straight away.
  9. Makes 3 pints; approximately seven 5-inch jars.
Last modified on 18 April 2010, at 16:25