Pear-Pineapple Chutney (.5 PTS)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Ripe pears
8 oz	227g	Pineapple, crushed - undrained
1 cup	160g / 5.6oz	Golden raisins
1/2 cup	118ml	Vinegar
1/2 cup	80g / 2.8oz	Brown sugar - packed
2 tablespoons	30ml	Ginger, crystallized - finely chopped
2		Garlic - minced
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Ground red pepper
1/2 teaspoon	2.5ml	Ground cloves
1/2 tablespoon	7.5ml	Ground cinnamon
1/2 cup	46g / 1.6oz	Almonds, slivered and toasted (optional)

Recipe Instructions

1. In a large saucepan combine pears, undrained pineapple, raisins, vinegar, brown sugar, ginger, garlic, salt and spices. Heat to boiling. Reduce heat and simmer, uncovered for 30 minutes or until slightly thickened, stirring frequently.

2. Stir in almonds.

3. Ladle into hot, sterilized half-pint jars, leaving 1/2" headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 10 minutes.

4. Remove jars and cool on a rack.

Yield: makes 5 pints (60 servings)

Per serving: 30 cals, 0g fat (0g sat fat); 0mg chol; 55mg sodium, 8g carb; 1g fiber and 0g protein

Daily Value: 0% vit A; 2% vit C; 0% calcium; 1% iron

MC Formatted by Mary [[email protected]]

Source:
Successful Farming Sept, 2000

Rating

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8 (1 votes)

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