PEAR CHUTNEY

PEAR CHUTNEY
Sterilize eight 8-ounce jars 
(If your're not sure how to sterilize jars,
 My procedure is under HOT WATER BATH)
Cook 3 pounds firm-ripe pears, cored (but not peeled) and chopped, 2 big cloves of garlic, minced, 2 teaspoons salt, 2 teaspoons hot paprika (or cayenne to taste). 2 teaspoons ground coriander (use whole coriander seed and crush them yourself), I cup vinegar or lime juice or a  combination of both, 1 1/2 cups raisins and 3 tablespoons minced fresh ginger (or 1 tablespoons ground dried). When the pears are tender, stir in 1 cup brown sugar. If the chutney seems too thick, add about 1/2 cup water. Then cook it down for around 10 minutes-until it is sludgy but not liquidy.  Put it in the sterilized jars, fill the sterilized jars to within 1/4 inch of the tops, seal the jars, and process them for 10 minutes. (using HOT WATER BATH) instructions. Keep the jars for a few months before opening. 

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