Ginger Pear Chutney Food

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.

PORK CHOPS WITH PEAR CHUTNEY

Steps:

• For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
• For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

PEAR CHUTNEY

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.

APPLE-PEAR CHUTNEY

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.

CRANBERRY-PEAR CHUTNEY

Steps:

• Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
• Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.

QUICK PEAR CHUTNEY

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.

PEAR CHUTNEY

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.

PEAR CHUTNEY

Steps:

• Combine all the ingredients except for the raisins and nuts in a medium saucepan and bring to a boil. Reduce the heat to low and simmer for 30 to 45 minutes, until fruit is very tender and the liquid has thickened, stirring frequently.
• Remove the pan from the heat, stirring in the raisins and nuts.
• Allow to cool to room temperature. Remove and discard the bay leaves. Serve immediately or store in an airtight container for up to two weeks.

AUTUMN APPLE-PEAR CHUTNEY

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.

SPICED PEAR CHUTNEY

Steps:

• In a small saucepan coated with cooking spray, cook and stir the onion and garlic over medium heat for 2 minutes. Stir in the vinegar, brown sugar, dates and seasonings., Bring to a boil. Reduce heat; carefully stir in pears. Cook, uncovered, over low heat for 40-50 minutes or until pears are tender and mixture achieves desired thickness.

SPICED PEAR CHUTNEY

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.

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.

PEAR CHUTNEY

Steps:

• Rinse and drain the pears; pat dry with toweling. Peel the fruit, core and then chop coarsely, into about 1/2-inch pieces.
• Place the fruit in a heavy medium-size saucepan, along with the onions, raisins, ginger, orange or lemon peel, garlic, cinnamon, clove or allspice, red pepper flakes or jalapeno pepper and sugar. Stir in the cider vinegar, salt and black pepper and mix well.
• Place the saucepan on medium high heat and bring to a boil, stirring well. Then, lower the heat to simmer and continue cooking and stirring the sauce for 1 - 1 1/2 hours, or until it is the consistency of thick jam and almost all of the liquid is absorbed. Make sure to stir often from the bottom of the pan to prevent it from scorching.
• The chutney is ready when the pears are translucent and the mixture is thick, dark and syrupy. Pack the hot chutney into jars, cover with lids and let cool before storing in the refrigerator.

TOMATO PEAR CHUTNEY

Steps:

• In a medium nonreactive saucepan, stir together the vinegar, spiced rum, sugar, onions, ginger and mustard seeds until the sugar dissolves. Bring to a boil over high heat. Adjust heat so the mixture boils gently and cook for 15 minutes to reduce the mixture slightly. Remove pan from the heat.
• Peel and core the pears. Cut them into 1/4 inch chunks.
• Immediately stir the pear chunks into the vinegar mixture to prevent discolouring.
• Return the saucepan to the heat. Bring mixture to a simmer over medium high heat. Add the tomatoes. Reduce the heat and simmer, stirring occasionally for 50 minutes longer, or until the pears have cooked down and are softened but still retain some shape. (The chutney will be just slightly fluid but will thicken when chilled.) Let cool briefly.
• Pour the chutney into glass storage jars. Cover and refrigerate for at least 3 hours or until thoroughly chilled and slightly thickened.