Pear-rhubarb chutney

This sweet-tangy chutney is great on green fried tomatoes, or added onto roast pork and broiled prior to serving.

Yield: 8 pints

15c hard unripe cored, chopped pears
6c chopped rhubarb
4c chopped onion
2c apple cider vinegar
2c brown sugar
1 tsp cinnamon
1/4 tsp clove
1 1/2 tsp coarse salt
1 1/2 tsp dried chile peppers (optional/I use sweet cherry bomb chilies)

Directions:

Combine all of the ingredients in a large stock pot on medium heat, stirring to prevent scorching the bottom of the pot.
Once the sugar has dissolved, increase the heat to high, stirring constantly.
Bring to a rolling boil.
*For chunky chutney boil 20 minutes.
*For smooth chutney, boil 45 minutes or until your chutney is smooth without any chunks left.

Pour into pre-heated pint size canning jars.
Submerge into water bath canner (covering finger tight sealed jars by a minimum 1″ of water).
Water bath can 10 minutes.
Let sit 5-10 minutes before taking jars out of canner.

Let completely cool before storing in cool dark environment.

 

Fried green tomato recipe

Click to go to the main recipe page

 

 

 

 

 

 

 

 

 

 

Click to go to my Fried green tomato recipe

 

 

 

Leave a Reply

Your email address will not be published.