Best 9 Pear Chutney With Raisins Recipes

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**Savor the Sweet and Savory Symphony of Flavors: Pear Chutney with Raisins**

Embark on a culinary journey with a delightful condiment that tantalizes your taste buds – the Pear Chutney with Raisins. This delectable chutney seamlessly blends the sweetness of ripe pears with the tangy zest of raisins, creating a symphony of flavors that complements any meal. As you spread this delectable relish on your morning toast or serve it alongside a hearty cheese platter, let its rich, fruity flavors transport you to a world of culinary delight. With its versatility, this chutney also pairs wonderfully with grilled meats, roasted vegetables, or as a glaze for a succulent baked ham. Prepare to elevate your meals to new heights with this exceptional Pear Chutney with Raisins.

The Pear Chutney with Raisins recipe provides a step-by-step guide to crafting this culinary masterpiece. Detailed instructions and precise measurements ensure success, even for novice cooks. For those looking to explore variations, the article also offers tantalizing alternatives, such as the Pear and Ginger Chutney and the Pear and Cranberry Chutney. These variations introduce unique flavor dimensions, allowing you to customize the chutney to your personal preferences or specific dishes.

Whether you are a seasoned cook or just starting your culinary adventures, the Pear Chutney with Raisins article has something for everyone. Dive into the world of chutneys and discover how this versatile condiment can transform your meals into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

PEAR RAISIN CHUTNEY



Pear Raisin Chutney image

This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 9

1/2 cup pecans, broken into pieces
1/3 cup raisins
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
3 medium shallots, thinly sliced
1 tablespoon sugar
3 large Bosc or Bartlett pears, (about 2 pounds), peeled and diced
Salt and freshly ground black pepper
1 tablespoon fresh rosemary, coarsely chopped

Steps:

  • Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.
  • Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.

PEAR CHUTNEY



Pear Chutney image

Provided by Food Network

Yield 2 pints or 4 half-pints

Number Of Ingredients 8

3/4 cup coarsely chopped sweet red pepper
1/2 cup finely chopped onion
1 jalapeno pepper, finely chopped
3 tablespoons cider vinegar
2 tablespoons honey
1/8 tablespoon ground allspice
5 large (2 1/2 pounds) firm pears, peeled and cut into 1/2-inch pieces
1/3 cup dark seedless raisins

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 CHUTNEY WITH RAISINS



Pear Chutney with Raisins image

Provided by Susan Banks

Categories     Condiment/Spread     Sauce     Fruit     Raisin     Pear     Fall     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

1 tablespoon vegetable oil
1 1/2 cups chopped onion
3 medium pears, peeled, cored, cut into 1/2-inch pieces (about 3 cups)
6 tablespoons (packed) golden brown sugar
1/3 cup golden raisins
3 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon chopped peeled fresh ginger
4 whole cloves

Steps:

  • Heat oil in heavy medium saucepan over medium heat. Add chopped onions and sauté until tender, about 5 minutes. Add remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until pears are tender and mixture thickens slightly, about 30 minutes. Discard cloves. Season to taste with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

ROASTED PEAR CHUTNEY



Roasted Pear Chutney image

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

2 ripe Bosc pears, peeled and cut in half
2 tablespoons freshly squeezed lemon juice
1/4 cup plus 1 tablespoon sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
1/4 cup pure maple syrup
1 small red onion, cut into 1/2-inch slices
1 garlic clove, chopped
1 teaspoon grated fresh ginger
3 tablespoons currants
3 tablespoons golden raisins
1/2 cup white wine vinegar
1 teaspoon hot red pepper flakes
1 teaspoon chopped fresh thyme
1 cup diced mango (optional)

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.

PEAR CHUTNEY



Pear Chutney image

Ohh, so you want something different for your special cheese platter ......hey then h'ava go at this ...... this maybe the recipe you need! This is soooooooo good! This is a bewdiie mate! DH says "This chutney is great with Blue Cheese." I just prefer it on a cracker 's, damper or bread with cold meat! Serving size depends on what size jars you may use.

Provided by Tisme

Categories     Pears

Time 1h25m

Yield 2 jars

Number Of Ingredients 8

600 ml apple cider vinegar
1 kg pear, peeled, cored and chopped (pears such as beurre bosc)
450 g pitted dates, chopped
2 Red Delicious apples, peeled, cored and chopped
450 g shallots, sliced thinly
1 1/2 cups brown sugar (firmly packed cups)
2 cinnamon sticks
salt and pepper (optional)

Steps:

  • Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
  • Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
  • The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
  • Place chutney into the fridge after opening and use within 2-3 months.

Nutrition Facts : Calories 1843.1, Fat 1.9, SaturatedFat 0.2, Sodium 117.2, Carbohydrate 466.4, Fiber 36.8, Sugar 365.8, Protein 13.4

QUICK PEAR CHUTNEY



Quick Pear Chutney image

Sweet, nutty, and tangy, this condiment is a delicious accompaniment to our Pancetta-Wrapped Pork Roast.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

1/4 cup walnuts
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 ripe but firm pears, cored and cut into 1/4-inch dice
6 tablespoons cider vinegar
3 tablespoons honey
4 whole cloves
1/4 cup golden raisins

Steps:

  • Preheat oven to 375 degrees. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.
  • Heat oil in a small saucepan over medium heat. Add shallot, and saute until softened, about 2 minutes. Add pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5 minutes. Discard cloves, and stir in raisins and reserved walnuts. Remove from heat. Serve warm or at room temperature.

MARCEL DESAULNIER'S APPLE, PEAR AND RAISIN CHUTNEY



Marcel Desaulnier's Apple, Pear and Raisin Chutney image

Provided by Florence Fabricant

Categories     condiments

Time 55m

Yield 8 cups

Number Of Ingredients 12

4 red Bartlett pears
2 Granny Smith apples
2 red Delicious apples
1 orange, unpeeled, seeded and chopped
1 lemon, unpeeled, seeded and chopped
1/2 lime, unpeeled, seeded and chopped
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup water
1/4 cup cider vinegar
2 tablespoons fresh lemon juice
1 cup raisins

Steps:

  • Quarter and core two pears, one Granny Smith and one red Delicious apple. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.
  • Transfer to a large, heavy saucepan, add both sugars, water and vinegar. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.
  • While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.
  • When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions. Allow to cure 24 hours before using.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 0 grams, Carbohydrate 71 grams, Fat 0 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 57 grams

PEAR CHUTNEY



Pear Chutney image

Online at homecooking.about.com are a number of recipes that I've not found elsewhere, & this is one of them. I use this primarily as an appetizer spread or dip.

Provided by Sydney Mike

Categories     Chutneys

Time 1h10m

Yield 2 1/2 pints, 20 serving(s)

Number Of Ingredients 12

3 lbs bartlett pears, unpeeled, cored, diced (about 7 cups)
1 lb brown sugar
2 cups cider vinegar
1 onion, medium, chopped
1 cup golden raisin
1/4 cup preserved gingerroot, diced
1 garlic clove, minced
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons mustard seeds

Steps:

  • Combine brown sugar & vinegar in large saucepan & bring to boil.
  • Add diced pears & all other ingredients.
  • Cook slowly, stirring from time to time, until mixture is thick, about 1 hour.
  • Either pour chutney into hot, sterilized jars & seal, OR keep covered in refrigerator 3-4 weeks.
  • Can be used as a side with lamb or ham or as an appetizer with cream cheese & crackers.

Nutrition Facts : Calories 156.6, Fat 0.2, Sodium 242.1, Carbohydrate 39.5, Fiber 2.6, Sugar 33.3, Protein 0.7

SPICED PEAR CHUTNEY



Spiced pear chutney image

This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn

Provided by Tom Kerridge

Categories     Condiment

Time 55m

Yield makes 1 litre

Number Of Ingredients 10

200g demerara sugar
200ml cider vinegar
100ml perry (pear cider)
1 star anise
1 tsp ground cumin
2 red onions, chopped
1 tsp grated ginger
10 firm pears, peeled and chopped into bite-sized pieces
red chillies, halved (and deseeded if you prefer)
50g sultanas

Steps:

  • Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
  • Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.

Nutrition Facts : Calories 25 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber

Tips:

  • Choose ripe but firm pears for the best texture and flavor in your chutney.
  • Use a variety of spices to add depth and complexity to the chutney. Common spices used in pear chutney include cinnamon, cloves, ginger, and nutmeg.
  • Adjust the amount of sugar in the recipe to your taste. If you prefer a less sweet chutney, reduce the amount of sugar by 1/4 cup or more.
  • If you don't have apple cider vinegar, you can substitute white vinegar or rice vinegar.
  • Be patient! Chutney needs time to develop its full flavor. Let it sit for at least a week before serving.

Conclusion:

Pear chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It's perfect for adding a sweet and tangy flavor to roasted chicken, pork chops, or grilled vegetables. You can also use it as a spread for sandwiches or crackers, or as a topping for yogurt or ice cream. No matter how you choose to enjoy it, pear chutney is sure to be a hit with your family and friends.

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