This is another great hostess gift. Not everyone likes chutney, but a lot do and it is another that they are unlikely to have lots of on hand. I don't personally care for it in my curries, but I do love chutney on steak, on a roast beef sandwich, with a bit of aioli or on a cracker with cheese. The nice thing is, if you are looking for a recipe to make as a Christmas gift, this is an especially yummy chutney and pears are still easy to get at this time of year.
If you don't have access to candied ginger, use fresh (but use less) and add 1/2 cup of sugar.
10 cups peeled, cored pears
1 1/2 cups seedless raisins
1/2 cup chopped green pepper
1-2 chopped hot peppers
2 cup2 candied ginger
3 cups cider vinegar
1/2 tsp salt
3 cinnamon sticks
1/2 tsp whole cloves
1/2 tsp allspice
4.5 cups brown sugar
Peel, core and slice pears, tie the spices into a cheesecloth package, put all ingredients into a large kettle and bring to a boil. Simmer uncovered, for 30 minutes, or until thickened. Watch carefully and stir frequently.
Store in sterilized jars with sterilized lids and rings.
A supertaster with a lifelong passion for food, Gayle's training was at the elbow of her Grandfather and at the Broadcast School of the Galloping Gourmet. She made her first pie at 8 years old and was baking bread solo by 10.
Gayle has written and illustrated a cookbook, Easy Date Oven, that will be published by CanadianFoodies in early 2012.
