Pear and Cran-Apple Chutney

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AuthorThe FishmongerCategoryDifficultyIntermediate

Packed with Fall flavors, this is one of those condiments that you'll want to make over and over again. Perfect for salmon, sandwiches and non-seafood dishes, you can use this chutney on nearly anything, especially the holiday table! Also great for gifts.

Yields1 Serving
Prep Time40 minsCook Time2 hrsTotal Time2 hrs 40 mins

 5 pears, peeled, cored and cut up into 2" pieces
 3 granny smith apples, peeled, cored and cut up into 2" pieces
 1 cup raisins
 1 cup fresh cranberries
 1 habanero pepper or equivalent spicy pepper, diced
 2 clove garlic, diced
 1 cup dark brown sugar
 1 cup fresh squeezed lemon juice
 1 cup apple cider vinegar
 ¼ cup fresh ginger root, ground
 3 tsp dried cinnamon, ground
 2 tsp dried cloves, ground
 2 tsp dried allspice, ground
 1 tsp orange zest
 1 tsp sea salt
 ¼ tsp nutmeg, ground
 ¼ tsp mace, ground
 ¼ tsp black pepper, ground
 1 tsp grape seed oil

1

Heat medium size skillet to medium heat. Add grape seed oil, habanero pepper and garlic. Sautee for 3-4 minutes then set aside.

2

In a medium size stock pot, add all ingredients including habanero pepper and garlic and mix well to blend all ingredients.

3

Bring pot to low boil over medium heat.

4

Reduce heat to simmer. Cook uncovered for 1 hour or more until chutney thickens.

5

Pour chutney mixture into glass jars and store in refrigerator for up to two months.

Ingredients

 5 pears, peeled, cored and cut up into 2" pieces
 3 granny smith apples, peeled, cored and cut up into 2" pieces
 1 cup raisins
 1 cup fresh cranberries
 1 habanero pepper or equivalent spicy pepper, diced
 2 clove garlic, diced
 1 cup dark brown sugar
 1 cup fresh squeezed lemon juice
 1 cup apple cider vinegar
 ¼ cup fresh ginger root, ground
 3 tsp dried cinnamon, ground
 2 tsp dried cloves, ground
 2 tsp dried allspice, ground
 1 tsp orange zest
 1 tsp sea salt
 ¼ tsp nutmeg, ground
 ¼ tsp mace, ground
 ¼ tsp black pepper, ground
 1 tsp grape seed oil

Directions

1

Heat medium size skillet to medium heat. Add grape seed oil, habanero pepper and garlic. Sautee for 3-4 minutes then set aside.

2

In a medium size stock pot, add all ingredients including habanero pepper and garlic and mix well to blend all ingredients.

3

Bring pot to low boil over medium heat.

4

Reduce heat to simmer. Cook uncovered for 1 hour or more until chutney thickens.

5

Pour chutney mixture into glass jars and store in refrigerator for up to two months.

Pear and Cran-Apple Chutney

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