Jalapeno Pear Chutney Recipes

Steps:

• Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.
• Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.
• Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
• Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
• Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
• Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.

Steps:

• Heat the oil in a large, nonreactive saucepan and add the onion. Cook, stirring constantly for 1 minute.
• Add the orange and lemon juices, wine, sugar, and lemon zest. Cook over high heat, stirring frequently, until the juices are reduced by half.
• Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through, but still have some texture, 5 to 10 minutes.
• Place the mixture in a bowl and let cool. Stir in the scallions, jalapeno, red pepper, and mint (if using).
• Mahi mahi fillets can be thick, so cut them cross-wise into 1 inch thick pieces, if necessary. Oil the fillets and broil or grill until done. It is unnecessary to turn the fish.
• Remove from the heat and top each serving with at least 1 Tb of the chutney.

Steps:

• Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.

Steps:

• Cut each bell pepper into 8 long strips. Cut the strips crosswise into 1/4" wide slices.
• Remove the stems from the jalapenos and cut them in half lengthwise. Cut them crosswise into 1/4" thick slices(with seeds if you want this HOT).
• Stir the peppers and all the remaining ingredients together in a 4 quart microwave safe casserole.
• Cook, uncovered, at full power(650-700 watts) until thick, 20 minutes.
• If using the stove to cook, place all the ingredients in a large saucepan, and bring to a boil. Lower the heat and cook 30-45 minutes, until thick.
• This keeps in the fridge up to two weeks, covered.
• Makes 2 1/2 cups.
• You may place this in a canning jar, seal, and process for 10 minutes in a boiling water bath.

Steps:

• Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
• Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.