Pear Chutney
Created by Cameogirl on October 18, 2012
- Servings: 6-7
- Prep Time: 1-2h
- Cook Time: 20m
- Recipe #6813
Ingredients
- 1 cup blanched almonds
- 6 pounds ripe pears
- 1 3/4 cups coarsely chopped red bell pepper (about 14 oz)
- 4 cups sugar
- 1 1/2 cups cider vinegar
- 2 1/3 cups golden raisins (15 oz box)
- 2 2/3 cups choped dried apricots (15 oz)
- 1 2/3 cups choped red onions
- 2 tablespoons chopped crystallized ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
How to Make
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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.
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Step 2: Peel, core, and chop pears; you should have 10-1/2 cups
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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.
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Step 4: Fill jars and leave 1/2 inch headspace in each jar and process for 20 minutes.
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Step 5: Tips: Use a ruler to measure volume when you start cooking to easily ascertain when it's been reduced by 1/3.
Nutritional Facts
- 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