Best 2 Autumn Apple Pear Chutney Recipes

Indulge in a culinary journey with our delightful Autumn Apple Pear Chutney, a symphony of flavors that will tantalize your taste buds. This versatile condiment, crafted with the finest seasonal produce, embodies the essence of fall. Its sweet and tangy notes, complemented by a hint of spice, make it an ideal accompaniment to a wide array of dishes. Whether you're seeking a zesty addition to your cheese platter, a flavorful glaze for roasted meats, or a unique ingredient to elevate your next culinary creation, this chutney is sure to impress. Embark on a culinary adventure as we unveil the secrets behind this delectable treat, providing you with step-by-step instructions and inspiring variations to suit your taste preferences. From the classic apple pear combination to intriguing options like pineapple chutney and spicy mango chutney, our collection of chutney recipes offers something for every palate. Prepare to elevate your culinary repertoire with this versatile condiment that will add a touch of elegance to your meals.

Let's cook with our recipes!

AUTUMN APPLE-PEAR CHUTNEY

Autumn Apple-Pear Chutney image

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

Ingredients

1 ½ pounds apples - peeled, cored, and diced
1 ½ pounds pears - peeled, cored, and diced
1 large yellow onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups dried cherries
1 lemon, seeded and chopped
2 tablespoons yellow mustard seeds
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
½ teaspoon ground cloves

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

APPLE-PEAR CHUTNEY

Apple-Pear Chutney image

Provided by Aria Kagan

Time 55m

Yield 1 quart

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 tablespoons mustard seeds
1 teaspoon ground cinnamon
4 tart green apples, like Granny Smith, cored and cut into chunks
4 Anjou pears, cored and cut into chunks
2 tablespoons apple cider vinegar
1 cup apple juice
1 tablespoon brown sugar
2 teaspoons grated fresh ginger

Steps:

In a large saucepan, heat the olive oil over medium heat and add the onions, mustard seeds, and cinnamon. Stir to combine. Saute the mixture until the onions are translucent, about 3 minutes.
Stir in the apples, pears, vinegar, apple juice, brown sugar, and fresh ginger, cook for 1 minute, then lower the heat and simmer until the apples and pears are just soft, about 20 to 30 minutes.

Tips:

Choose the right apples and pears. For a flavorful chutney, use a mix of sweet and tart apples and pears. Some good options include Granny Smith apples, Honeycrisp apples, Bartlett pears, and Anjou pears.
Peel and core the apples and pears. This will help the chutney to have a smooth texture.
Cook the chutney over low heat. This will help it to thicken and develop a rich flavor.
Stir the chutney frequently. This will prevent it from sticking to the pot and burning.
Taste the chutney as it cooks. Adjust the seasonings to your liking. For example, consider adding more sugar if you like your chutney sweeter.
Can the chutney. This will allow you to store it for up to a year. To can the chutney, follow the instructions in a reputable canning guide.

Conclusion:

Autumn apple pear chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It's perfect for serving with roasted meats, grilled chicken, or fish. It can also be used as a sandwich spread or as a topping for yogurt or ice cream. Whether you're a seasoned chef or a beginner, autumn apple pear chutney is a simple yet impressive recipe that will wow your friends and family. So next time you're looking for a special condiment to serve with your next meal, give autumn apple pear chutney a try. You won't be disappointed.