SPICED PEAR CHUTNEY RECIPE | BBC GOOD FOOD
Provided by: Tom Kerridge
Total time: 55 minutes
Prep time: 15 minutes
Cook time: 40 minutes
Yield: makes 1 litre
|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)|
- 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.
Calories 25 calories, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber
PEAR CHUTNEY RECIPE | DELICIOUS. MAGAZINE
Provided by: delicious. magazine
Total time: 0 minutes
Yield: for lots of people
|1kg (about 6) ripe pears|
|150g ready-to-eat dried prunes, chopped|
|200g shallots, finely sliced|
|2 eating apples, peeled, cored and sliced into wedges|
|300g light muscovado sugar|
|1 cinnamon stick|
|600ml cider vinegar|
- Peel and core the pears, then chop them into chunks. Place them in a pan with the prunes, sultanas, raisins, shallots, apples, sugar and cinnamon stick. Pour in half of the cider vinegar, season and slowly bring to a simmer, stirring, until the sugar has dissolved. Cook for 25 minutes more, until tender.
- Pour in the rest of the cider vinegar and cook for a further 30 minutes, stirring often, until thickened. If it’s still runny, simmer for another 10-15 minutes.
- Divide the hot chutney between sterilised jars (see tip), place a disc of waxed paper directly onto the chutney and seal with airtight lids or cellophane and elastic bands. Leave to cool.
Calories 24kcals, FatContent 0.0g, ProteinContent 0.2g, CarbohydrateContent 6.1g (5.8g sugar), FiberContent
PEAR CHUTNEY – COUNTRY LIVING MAGAZINE UK
Provided by: COUNTRYLIVING.COM
Total time: 2 hours 5 minutes
Prep time: 20 minutes
Cook time: 1 hours 45 minutes
|1 1/2 kg pears, peeled, cored, and chopped|
|2 Garlic cloves, crushed|
|2 tsp. Salt|
|225 g dried figs, chopped|
|250 mL White wine vinegar|
|250 mL Water|
|2 tsp. Ground coriander|
|1 Large onion|
|100 g Soft light brown sugar|
|100 g Molasses sugar|
- Put all of the ingredients into a stainless-steel preserving pan, except for the sugars. Bring to the boil, then simmer for 15 minutes, to soften the pears.
- Add the sugar and heat gently until dissolved. Bring to the boil, then simmer for 1-11/2 hours until thick. Draw a wooden spoon across the base – it should leave a clear trail for a few seconds.
- While the pear chutney is still hot, pot in sterilised jars and store in a cool, dark place for at least a month before eating.
KILNER APPLE AND PEAR CHUTNEY RECIPE | KILNER® JARS
Provided by: Kilner
Yield: Makes 2 x 0.5 litre Kilner® Jars
1. Place all the ingredients in a Kilner® Preserving Pan set over a medium heat, stirring until the sugar has dissolved, then bring to the boil.
2. Continue cooking, stirring from time to time, until the mixture has thickened. When you can draw a wooden spoon through the mixture, leaving a trail that remains clear for a few seconds before any liquid appears, it is ready. Discard the cinnamon stick and divide between sterilised Kilner® Jars. Store in a cool dark place and use within 6 months.