Chutney Recipe

Tropical Pear Chutney

3 c. peeled, cored and chopped pears
1 (20-oz.) can crushed pineapple, drained
1 c. golden raisins
1/2 c. chopped onion
2 cloves garlic, minced
1/2 c. firmly packed brown sugar
1/2 c. distilled white vinegar, 5% acidity
1 T. peeled grated gingerroot or 1 tsp. ground ginger
1/2 tsp. ground cayenne pepper
1 tsp. pickling salt

In a large stainless steel or enamel saucepot, combine pears, pineapple, raisins, onion, garlic, brown sugar, vinegar, ginger, cayenne pepper and salt; bring to a boil. Cook and stir over low heat for 30 minutes or until mixture is slightly thickened. Ladle hot chutney into clean, hot canning jars, filling to within 1/4-inch of jar tops (headspace). Remove air bubbles by sliding a rubber spatula between glass and chutney; readjust headspace to 1/4-inch. Wipe rims and threads of jars with a clean damp cloth, place lids on jars and screw on bands. Process jars in boiling-water canner for 10 minutes. Remove jars from canner; place on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Yields approximately 6 half-pints.

Recipe Note: Be sure to use ripe pears when preparing this recipe.

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