My newest chutney, Triple Ginger & Pear, features seasonal pears and three different kinds of ginger, one of my favorite flavors.
Bartlett pears are at their peak right now, and I used seven or eight in this batch of chutney. Adding some dried pears helps intensify the pear flavor of the chutney.
I’m such a fan of ginger, from cocktails to baked goods. I love to snack on a handful of peppery crystallized ginger slices. Maybe I got hooked as a kid, when my mother would bring me a ginger ale – with a straw – to settle my stomach. In those days, ginger ale contained real ginger, something you don’t find now in most commercial ginger ales. (Trader Joe’s sells a terrific “real” ginger ale.)
Recently, I was in an expensive food shop, actually a branch of Harrod’s at London’s Heathrow Airport, and I spied a jar of ginger jam. It was heavy and super expensive, so I made a mental note to try to make a batch after the trip. A future post, maybe…
Looking back at earlier chutney recipes that I have posted here, I see that I used white sugar for most of them. Some time ago, I made a switch to using brown sugar and prefer the depth of flavor.
LtC TIP: Use your handy rasp to grate the fresh ginger root, once you have peeled it.
- 3 cups organic brown sugar
- 2 cups organic apple cider vinegar
- 3 pounds pears, peeled, cored and chopped
- 1 cup dried pears, chopped
- 1 sweet onion, chopped
- zest and juice of a lemon
- ½ cup crystallized ginger, finely chopped
- 1 Tablespoon grated peeled ginger root
- 1Tablespoon mustard seed
- 1 teaspoon ground ginger
- ½ teaspoon sea salt
- Using a large, heavy-bottomed pot, such as a Dutch oven, heat the brown sugar and cider vinegar until it boils and the sugar has dissolved, stirring occasionally.
- Add remaining ingredients. Stir well and return mixture to a boil.
- Lower heat and cook, uncovered, stirring every 10-15 minutes, for two hours.
- Ladle into sterile glass jars and process according to safe canning procedures.