Pear Apple Chutney Recipes

Steps:

• Heat oil in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender.
• Add all remaining ingredients except fruit; mix well.
• Stir in fruit; simmer on medium-low heat 30 min. or until fruit is tender, stirring occasionally.

Steps:

• Tie the peppercorns up in a piece of cheesecloth.
• Add the peppercorns and the rest of the ingredients to a large pot.
• Bring mixture to a boil; lower heat, and simmer, uncovered, for 2 hours, stirring occasionally.
• Remove peppercorns in cheesecloth.
• Pour mixture into hot sterilzed jars, leave 1/4 inch headspace.
• Remove air bubbles; wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process jars in boiling water bath for 10 minutes.
• Let cool.

Steps:

• Prepare canner jars and lids.
• In a large pot, combine apples, pears, onions, brown sugar, salt, cinnamon, ginger, allspice, pepper and vinegar. Bring to a boil over medium heat. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is thickened to a jammy consistency.
• Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
• Place jars in canner and return to boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel lined surface and let stand for 24 hours.
• Check lids and refrigerate any jars that aren't sealed.

Steps:

• Halve and core pears and apples. Cut 2 pear halves and 2 apple halves into 1/4-inch-thick slices and chop remaining pears and apples.
• In a saucepan combine sliced and chopped pears and apples with remaining ingredients and bring to a simmer, stirring gently. Simmer chutney, covered, stirring occasionally, until fruit is just tender, 10 to 15 minutes, and cool. Chutney may be made 1 day ahead and chilled, covered. Serve chutney chilled or at room temperature.

Steps:

• For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
• For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

Steps:

• Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
• Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
• In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
• In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
• Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
• Serve with chutney and cream sauce.

Steps:

• In a large saucepan, heat the olive oil over medium heat and add the onions, mustard seeds, and cinnamon. Stir to combine. Saute the mixture until the onions are translucent, about 3 minutes.
• Stir in the apples, pears, vinegar, apple juice, brown sugar, and fresh ginger, cook for 1 minute, then lower the heat and simmer until the apples and pears are just soft, about 20 to 30 minutes.

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:

• Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
• Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
• The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
• Place chutney into the fridge after opening and use within 2-3 months.

Steps:

• Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
• Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
• Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Steps:

• In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
• Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
• Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
• To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
• I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.

Steps:

• Combine all the ingredients except for the raisins and nuts in a medium saucepan and bring to a boil. Reduce the heat to low and simmer for 30 to 45 minutes, until fruit is very tender and the liquid has thickened, stirring frequently.
• Remove the pan from the heat, stirring in the raisins and nuts.
• Allow to cool to room temperature. Remove and discard the bay leaves. Serve immediately or store in an airtight container for up to two weeks.

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.

Steps:

• Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
• Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.