I’m in love. With chutney’s that is. These are marvels of Indian cuisine. Indian chutney;s vary widely from region to region. Chutney is a combination of sugar (sweetness) and vinegar (acidity) and is the hallmark of preserved chutneys. This week I made Asian Pear and Dried Cherry Chutney. We have 20 Asian pear trees on our farm. We chose these fruit trees as they are the one fruit tree that you can grow without chemical sprays; and this is largely true if you can get past the slight imperfections on the surface of the skin. We certainly can, as well as many of our customers.
We have two varieties of Asian pears, Shinsui and Shinseiki. I used Shinsui for this chutney. It is medium in size, firm even when cooked, and both juicy and aromatic. I love this chutney so much I was drinking the juice. Wow. Think chicken, duck or pork. It is easily preserved in a water bath canning system and makes a great holiday gift.
ASIAN PEAR AND DRIED CHERRY CHUTNEY
INGREDIENTS:
4 heaping cups Asian pears, peeled, cored and coarsely chopped
1 1/2 cup packed light brown sugar
1 cup apple cider vinegar (I use Braggs)
2 tablespoons minced fresh gingerroot
1 teaspoon hot ground curry powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
DIRECTIONS:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncover, 40-45 minutes or until slightly thickened and pears are tender, stirring occasionally.
2. Fill sterilized 4 oz or 8 oz canning jars, leaving 1/2 inch head space. Process in water bath for 15 minutes.
Yield: 8-4 oz or 4 8 oz mason jars
“Autumn shows us how beautiful it is to let things go.” –unknown
Comments