This pear chutney, which makes a lovely appetizer with a cheese plate or goat cheese-smeared crostini, is made with pears, allspice, cloves, coriander, mustard, golden raisins, vinegar, and molasses. Also the perfect playmate for all kinds of cured meats, roast pork, and curries.
- Quick Glance
- Quick Glance
- 20 M
- 1 H, 15 M
- Makes 6 servings
Grind the allspice, cloves, mustard and coriander seeds, and the peppercorns to a powder in a spice grinder.
Place all the ingredients, including the spices, in a saucepan. Bring to a boil, stirring occasionally.
Cover the pan, reduce the heat to low, and gently simmer for 30 minutes.
Uncover the pan and cook until most of the juice has evaporated and the chutney is just moist, about 20 minutes.
Transfer the pear chutney to a jar and let it cool. Cover and refrigerate it for at least a couple days to let the flavors meld. It will keep for up to a couple weeks. Originally published May 8, 2001.
Recipe Testers' Reviews
The spice blend, including whole allspice, cloves, peppercorns, mustard seeds and coriander seeds, is heady and intensely aromatic. Upon tasting this, I did not think “pear” because chutneys are quite intense, but it's still lovely just the same. This one contains almonds, which really excited me as my favorite chutneys include nuts.
We will be having it with pork, but this would also be great baked with Camembert, on crackers with goat cheese, accompanying fatty proteins such as duck, goose, etc.
This pear chutney is a five-star recipe. I say that because the end product is fantastic with the recipe itself being quite easy to put together.
The spice blend is the star of this recipe. I used barely ripe Bartlett pears, which held up very well in the cooking process. This chutney definitely does improve over days in the fridge. I used ours as a complement to grilled veal chops and then again as the filling in phyllo cups for a neighborhood gathering. A big hit! And there's just enough left to try on some sweet potato waffles!