Thursday, January 2, 2014

Pear Chutney

So this week I was inspired by a recent trip to Longwood Gardens.  Everything was pear themed this year...and I loved it.  I am on a huge pear kick now.  Sadly these guys are very challenging to grow in NJ or else I'd give it a go.



Pear Chutney

Notes:
I used a mix of pears: Bosc, D'anjou, Red D'anjou and Bartlett

This is SO good! A light spice and a nice salty-ness from browned onions.

Supplies:
3 pounds pears, peeled, cored, and chopped
3 tablespoons bottled lemon juice
1 large onion
4 cloves of garlic minced
1 teaspoon to chili flakes (do this to taste...feel free to add more heat)
1 teaspoon mustard
1 tablespoon kosher salt
1 cup apple cider vinegar (5% acidity)
3/4 cup brown sugar

After chopping pears mix in 3 tablespoon of lemon juice and set to the side.

In pot combine onion, garlic, pepper flakes and mustard.  Stir regularly (onions will stick if you don't keep stirring) until you get those onions browning a little bit about 5 minutes or so.
Add pears, vinegar, brown sugar, and salt.  Turn up the heat to medium and cook for 45 minutes to an hour.  Stir regularly.  To check to see if the Chutney is ready drag stirring spoon along bottom of pot.  If chutney "parts" (think parting of the sea) for a second or two then you're golden.  You'll notice the mixture is thick and almost "jammy."
Ladle into hot, sterile jars, allowing 1/2 inch headspace.  Remove air bubbles, wipe rims, and apply lids. Process for 10 minutes from point at which water boils. Adjust to elevation if need be.

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