Best 4 Pear Raisin Chutney Recipes
**Indulge in a Symphony of Flavors: Discover the Culinary Delights of Pear Raisin Chutney**
Embark on a culinary journey with our pear raisin chutney, a delectable condiment that tantalizes the taste buds with its complex and harmonious flavors. This versatile chutney features a captivating blend of sweet, tangy, and savory notes, making it an ideal accompaniment to a wide variety of dishes. Whether you're seeking a delightful addition to your cheeseboard, a flavorful glaze for grilled meats, or a vibrant dip for vegetable crudités, our pear raisin chutney delivers an explosion of taste that is sure to impress. With three distinct recipes, ranging from a classic preparation to a spicy variation and a unique chutney with a hint of ginger, our collection caters to diverse culinary preferences. Prepare to elevate your meals with this culinary masterpiece, as it effortlessly elevates the ordinary into the extraordinary.
MARCEL DESAULNIER'S APPLE, PEAR AND RAISIN CHUTNEY
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
RAISIN PEAR CHUTNEY
Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."
Provided by Taste of Home
Time 2h30m
Yield 2 pints.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.
PEAR RAISIN CHUTNEY
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
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.
RAISIN PEAR CHUTNEY
Steps:
- In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency. Ladle into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling water bath. Remove jars to a wire rack to cool completely. Yield: 2 pints. Check out the recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com
Tips:
- Choose ripe, firm pears: This will help ensure that your chutney has a good texture and flavor.
- Use a variety of raisins: This will add depth and complexity to the flavor of your chutney.
- Don't be afraid to experiment with different spices: The spices you use will depend on your personal preferences. Some popular choices include cinnamon, cloves, and ginger.
- Cook the chutney until it has reached the desired consistency: You can adjust the cooking time to achieve a thicker or thinner chutney.
- Let the chutney cool completely before storing it: This will help the flavors to meld and develop.
Conclusion:
Pear and raisin chutney is a delicious and versatile condiment that can be used to add flavor and complexity to a variety of dishes. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a new and exciting way to use up your pears, give this chutney a try. You can use pear and raisin chutney as a glaze for roasted chicken or pork, or as a dipping sauce for spring rolls or samosas. It can also be used as a spread for sandwiches or crackers. No matter how you choose to use it, pear and raisin chutney is sure to be a hit!
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