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An open jar of pear chutney with a cut pear and some leaves lying beside it.
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5 / 2 votes

Pear Chutney

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.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Condiments
Cuisine: American
Servings: 6 servings
Calories: 309

Ingredients

  • 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 (NOT blackstrap 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 (25-mm) pieces
US - Metric

Instructions

  • 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.

Nutrition

Serving: 1portion | Calories: 309kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 115mg | Fiber: 6g | Sugar: 40g