Asian Pear And Dried Cherry Chutney Food

SPICED CHERRY CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until vegetables are tender and mixture achieves desired thickness, stirring occasionally. Serve warm or chilled. Refrigerate leftovers.,

GINGER PEAR CHUTNEY

Steps:

• In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
• Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
• Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
• To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
• I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.

ROASTED PEAR MANGO CHUTNEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
• Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
• Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
• Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

PEAR & DRIED APRICOT CHUTNEY

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.

DRIED CHERRY, PEARL ONION, AND PEAR CHUTNEY

Steps:

• In a large bowl, toss pears with lemon juice.
• Place cherries, pearl onions, half of the pears, the vinegar, sugar, salt, cloves, and 2 cups water in a low-sided, 6-quart saucepan. Set the saucepan over high heat, and bring liquid to a boil.
• Reduce heat to medium low, and simmer until fruit is tender, about 45 minutes.
• Increase heat to high; cook until liquid has been absorbed, about 10 minutes. Stir in remaining pears, and reduce heat to low; cook just until pears are heated through, about 5 minutes. Remove pan from heat.
• Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, for up to 4 weeks.