Pear Chutney
canning, condiment, indian, spreads
10 cup pears, skinned, seeded,
1 sliced
1/2 cup finely chopped green pepper
1 1/2 cup raisins
4 cup sugar
1 cup chopped crystallized ginger
3 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon allspice
3 cinnamon sticks, 3 each
Combine pears, pepper, raisins, sugar, ginger, vinegar ans salt in a large kettle. Tie cloves, allspice and cinnamon sitcks in a cheesecloth bag and add to kettle. Bring to a boil, stirring often. Reduce heat and simmer 1 to 2 hours, stirring frequently, until chutney is dark and syrupy. Prepare fruit
jars in normal canning procedure. Remove spice bag. Fill canning jars, cool and store. Yields 4 pints, or 20 to 30 servings.
VARIATIONS:
PLUM: Substitute 12 cups pitted, unpeeled, sliced blur plums for the pears.
PEACH: Substitute 10 cups pitted, peeled and sliced peaches for the pears.
MANGO: Substitute 10 cups pitted, peeled, diced magoes for the pears. Or combine mangoes and papaya.
The Best Bagels are made at home by Dona Z. Meilach
ISBN 1-55867-131-5
Carolyn Shaw April 1996
From: Carolyn Shaw Date: 05-22-96 (F) Cooking Ä
Yield: 1 servings