Gingered Holiday Chutney Recipe

* Fresh Anjou pears should be pared, cored and coarsely chopped.

Step 1

In a saucepan, combine brown sugar, vinegar, salt, cinnamon and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Finely shred peel from lime and lemon; squeeze juice from each. In a large bowl combine lemon and lime peel and juices, pears, peppers, onion and ginger. Add raisins, mixing gently. Add mixture to hot syrup. Heat to boiling; reduce heat and simmer, uncovered, about one hour or till thick. Ladle chutney at once into hot, clean pint jars, leaving a 1/4 inch headspace. Store the jars in the refrigerator.

Things You'll Need

  • 2c Brown sugar
  • 1c Chopped grn pepper
  • 3/4c Vinegar
  • 1c Chopped sweet red
  • 1/2ts Salt
  • Pepper
  • 1/4ts Cinnamon
  • 1c Chopped onion
  • 1/4ts Ground red pepper
  • 1tb Chopped candied ginger
  • 1 Lime
  • 1 Lemon
  • 1c Light raisins
  • 1lb Anjou pears *

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