Yield: Yields three 8-oz. jars
Brighter and less sweet than your average jarred chutney, this fresh-tasting, lightly spiced pear and ginger version is dotted with mustard seeds and dried cranberries.
Delicious and easy with just a bit of kick. It’s a keeper!
I have made this recipe so many times I have lost count. It really doesn't take very long if you have a food processor. Rather than cinnamon, I use 2 long pepper corns, and about 6 allspice berries lightly crushed and put in a tea infuser. Long pepper is difficult to find but is worth it. It has a delicate floral scent and very mild bite. The "peppers" look like tiny pine cones. This is very easy as it is a small batch and since pears are pretty well available year round, I can make more as soon as we run out.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.