Pear Chutney
Recipe: #6813
October 18, 2012
Categories: Pear, Raisin, Onions, Peppers, Canning/Preserving, Heart Healthy, Low Fat, No Eggs, Vegan, Vegetarian, more
"If you are like me you love to have a complimentary side for pork or poultry. I always serve it for special occasions but my husband is always looking for it whenever I serve pork chops or chicken."
Original is 6-7 servings
Ingredients
Nutritional
- Serving Size: 1 (897.8 g)
- Calories 1271.2
- Total Fat - 27 g
- Saturated Fat - 3.7 g
- Cholesterol - 25.5 mg
- Sodium - 450.9 mg
- Total Carbohydrate - 252.4 g
- Dietary Fiber - 22.6 g
- Sugars - 175.4 g
- Protein - 12.8 g
- Calcium - 217.4 mg
- Iron - 5.3 mg
- Vitamin C - 157.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Prepare jars and lids Place almonds in a 9 inch pan and bake 350 oven till golden about 8 to 10 minutes, shaking pan occasionally. This step is critical to the flavor.
Step 2
Peel, core, and chop pears; you should have 10-1/2 cups
Step 3
In a 8-10 quart pan, combine almonds, pears, bell pepper, sugar, vinegar, golden raisins, apricots, red onions, ginger, cinnamon, allspice, cloves, garlic salt and cayenne. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often until mixture is thick and reduced by 1/3, about 1 1/4 hours.
Step 4
Fill jars and leave 1/2 inch headspace in each jar and process for 20 minutes.
Step 5
Tips: Use a ruler to measure volume when you start cooking to easily ascertain when it's been reduced by 1/3.
Tips
No special items needed.
1 Reviews
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