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Pear Apple Chutney

2 firm-ripe red Bartlett pears

2 Granny Smith apples

1 c. golden raisins

1/2 c. rice vinegar (unseasoned)

1/4 c. sugar

1 Tblsp. finely chopped, peeled fresh gingerroot

1 tsp. mustard seeds

1/2 tsp. cinnamon

Halve and core pears and apples.  Cot 2 pear halves and 2 apple halves into 1/4" thick slices and chop remaining pears and apples.  Combine sliced and chopped pears and apples and remaining ingredients in a saucepan and bring to a simmer, stirring gently.  Simmer covered, stirring occasionally, until fruit is tender, 10-15 minutes.  Cool.  Chutney may be made 1 day ahead and chilled, covered.  Serve cold or at room temperature.  Makes about 4 cups. 

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