Most chutneys are savory and a little spicy. This version, made with autumn's pears, is slightly sweeter but still tangy. It's a great addition to a fall cheese platter, contrasting particularly well with sharp white cheddar or creamy Brie. It can also be served as a topping for roasted pork tenderloin.
Spiced Pear Chutney
- 4 green Bartlett pears
- 1 cup golden raisins
- 1 cup apple cider vinegar
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Peel pears, remove core and cut into a medium dice (about ½-inch squares).
- Place diced pears, raisins, vinegar and brown sugar into a medium, non-reactive pot and stir to combine. Cover and bring to a boil over medium-high heat.
- Reduce heat to low and remove lid. And add ground cinnamon, nutmeg and ginger.
- Cook, uncovered, over low heat for 30 to 40 minutes, stirring occasionally. Mixture should be reduced down almost two-thirds of the way. Pears should be soft and vinegar completely absorbed.
- Allow cooked mixture to cool completely before storing in an airtight container in the refrigerator. Will last up to two weeks in the refrigerator. Chutney is best enjoyed at room temperature. Makes about 2½ cups of chutney.
- Be sure to use a non-reactive pot to cook the chutney. Reactive pots (made of materials such as aluminum and cast iron) are not good for heating acidic foods.