This pear chutney is made with pears, allspice, cloves, coriander, mustard, golden raisins, vinegar, and molasses and is the perfect playmate for all kinds of meats.
A wonderful accompaniment for the tender meat and spiciness of lamb curry. The chutney’s flavor tastes better when made ahead. It will keep for weeks.–Jacques Pépin
LC Oh, The Places You'll Go Note
Wondering where this chutney will go, aside from the top shelf of your fridge? We can only speak for ourselves, but we’re anticipating seeing it in a glass Mason jar with a lovely silver spoon on the table alongside pork loin roast, crackers with goat cheese, baked Camembert, and roast duck or goose.
- Quick Glance
- 15 M
- 1 H, 15 M
- Makes 6 servings
- 1/2 teaspoon allspice berries
- 6 whole cloves
- 1 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 3/4 cup distilled white vinegar
- 3/4 cup golden raisins
- 1/2 cup sliced almonds
- 1/2 cup light molasses
- 1/4 teaspoon salt
- 1/2 lemon, cut into thin slices
- 1 pound ripe pears (about 3, depending on the size), peeled, cored, and cut into 1-inch pieces
- 1. Grind the allspice, cloves, mustard and coriander seeds, and the peppercorns to a powder in a spice-grinder. Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes. Then uncover, and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist.
- 2. Transfer to a jar, cool, cover, and refrigerate. The chutney tastes better after a few days and will keep for up to a few weeks in the refrigerator.
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 is 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.