Elevate your culinary skills with our exquisite Almond Pear Chutney! This delightful condiment combines the harmonious flavors of sweet pears, nutty almonds, aromatic spices, and a hint of tangy vinegar. Savor the unique blend of textures, from the crispiness of the almonds to the soft, succulent pears. Let your taste buds embark on a journey of culinary delight as you relish this versatile chutney. Whether you're looking to complement your favorite dishes, create a delectable cheeseboard, or tantalize your guests at a party, our Almond Pear Chutney is the perfect addition. With its vibrant colors and enticing aroma, this chutney is sure to elevate any meal or occasion. Explore the step-by-step recipes in this article and discover the art of creating this extraordinary delicacy that will leave a lasting impression on your palate.
Recipes in this article:
1. Classic Almond Pear Chutney: Dive into the traditional recipe for Almond Pear Chutney, a timeless classic that embodies the perfect balance of flavors.
2. Spicy Almond Pear Chutney: Embark on a culinary adventure with this tantalizing variation that incorporates a fiery kick of chili peppers.
3. Sweet and Tangy Almond Pear Chutney: Delight in the harmonious fusion of sweetness and tanginess in this recipe, where the natural sweetness of pears meets the vibrancy of tamarind.
4. Savory Almond Pear Chutney: Experience the unexpected with this savory chutney, where the addition of ginger, garlic, and cumin adds a depth of flavor that pairs beautifully with grilled meats or roasted vegetables.
5. Gluten-Free Almond Pear Chutney: Indulge in the goodness of chutney without compromising on dietary preferences. This gluten-free recipe ensures that everyone can savor the delectable flavors of Almond Pear Chutney.
6. Vegan Almond Pear Chutney: Delight in the plant-based goodness of this vegan chutney, where honey is replaced with agave nectar for a naturally sweet and flavorful condiment.
AUTUMN APPLE-PEAR CHUTNEY
This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.
Provided by Marisa McClellan
Time 1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g
PEAR CHUTNEY
Provided by Food Network
Yield 2 pints or 4 half-pints
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
- Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
- Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
- Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.
PEAR & DRIED APRICOT CHUTNEY
Use up that extra fruit and make a delicious pear & dried apricot chutney
Provided by Good Food team
Categories Condiment
Time 1h55m
Yield Makes about 850ml/1½pts
Number Of Ingredients 9
Steps:
- Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.
Nutrition Facts : Calories 78 calories, Fat 1 grams fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.31 milligram of sodium
ROASTED PEAR CHUTNEY
Provided by Jody Adams
Categories Condiment/Spread Sauce Roast Raisin Pear Mango Winter Maple Syrup
Yield Makes 2 to 3 cups
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the pears with the lemon juice, 1 tablespoon of the sugar, the cinnamon, and cloves. Coat a sheet pan with half the vegetable oil. Set the pears cut side down on the pan. Brush the pears with the remaining oil. Roast until caramelized and tender, 40 to 50 minutes, depending on the degree of ripeness. Remove from the oven and allow to cool.
- 3. While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.
- 4. Using a small spoon or a melon baller, scoop out the cores of the cooked pears. Cut the pears into 1/2-inch slices.
- 5. Combine the pears and the onion mixture. Cover and refrigerate for at least 1 day before serving.
Tips:
- For a sweeter chutney, use ripe pears. If you prefer a tarter chutney, use slightly underripe pears.
- Feel free to adjust the amount of sugar in the recipe to suit your taste.
- To make the chutney spicier, add a pinch of cayenne pepper or red pepper flakes.
- For a more complex flavor, add a tablespoon of minced ginger or garlic to the chutney.
- If you don't have any lemon juice on hand, you can use lime juice instead.
- Store the chutney in a jar in the refrigerator for up to 2 weeks.
Conclusion:
Almond pear chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you use it as a spread for sandwiches, a glaze for chicken or fish, or simply as a dipping sauce, this chutney is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love