Pear and Golden Raisin Ginger Chutney

Pear and Golden Raisin Ginger Chutney

Pear and Golden Raisin Ginger Chutney
I adapted this warm, savory-sweet chutney from a Southern Living recipe as part of the 4th course of The Mystic Meals Under the Moon October Full Hunter Moon Dinner. I paired it with a creamy brie, although a mild nutty cheddar works well too. Consider using this chutney during the holidays as a condiment to a roast pork or turkey. It's a keeper!
    Servings
    1 1/2cups
    Cook Time
    30minutes
    Meal Plan
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    Servings
    1 1/2cups
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1tablespoon coconut or olive oil
    • 1/2 shallot, minced
    • 2 Bartlett pears (or other soft-fleshed pear), cored and diced
    • 1tablespoon lemon juice
    • 3tablespoons apple cider vinegar
    • 1/4 cup golden raisins
    • 2 1/2tablespoons coconut date (or light brown) sugar
    • 1/2 tablespoon fresh ginger, finely chopped
    • 1/2 teaspoon sea salt
    • 1teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 1/2 teaspoon lemon zest
    Instructions
    1. Heat the oil over medium heat in a saucepan. Add in the shallot and cook, stirring occasionally, for 1 minute. Stir in the pears and lemon juice and cook for an additional 3 minutes or until pears are softening.
    2. Add in the vinegar and the remaining ingredients (through lemon zest) and cook for about 10 minutes, stirring occasionally. Pears will be soft. Remove from heat.
    3. Spoon pear mixture into 2 (1/2 pint) canning jars. Cool for 15 minutes. Wipe jar rims and cover at once with metal lids, screw on bands. Chill until ready to serve. Chutney will keep in refrigerator for up to 2 weeks.
    Recipe Notes

    Double the recipe to make 3 (1/2 pint) jars.

    This chutney make a great holiday gift.

    If serving as an appetizer I like a Cote des Rhone red wine or other light red wine and as a dessert try a good port.

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