Triple Ginger & Pear Chutney

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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.

Triple Ginger & Pear Chutney
Author: 
Recipe type: chutney
Prep time: 
Cook time: 
Total time: 
Serves: 6 eight-ounce jars
 
A seasonal pear chutney with three different kinds of ginger
Ingredients
  • 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
Instructions
  1. 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.
  2. Add remaining ingredients. Stir well and return mixture to a boil.
  3. Lower heat and cook, uncovered, stirring every 10-15 minutes, for two hours.
  4. Ladle into sterile glass jars and process according to safe canning procedures.

 

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6 Responses to Triple Ginger & Pear Chutney

  1. sippitysup October 26, 2016 at 10:43 am #

    I love your chutny’s. GREG

    • Liz October 26, 2016 at 11:34 am #

      Thanks, Greg, the pantry is stuffed with them for holiday gift-giving.

  2. Jayne October 28, 2016 at 3:58 am #

    Very festive for the upcoming holidays! Sounds lovely Liz!

    • Liz October 28, 2016 at 7:22 am #

      Thanks, Jayne – I think it will pair well with the Thanksgiving turkey.

  3. Gerlinde October 28, 2016 at 8:00 pm #

    What a great recipe, i love it.

    • Liz October 29, 2016 at 8:28 am #

      Thanks for that –

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