Black Pear Chutney

Culture: India

Black Pear ChutneyThis is a recipe newly adapted, taking flavor profiles I’ve used in the past bartending and incorporating them into a versatile preserve, that can be used with savory dishes or eaten by itself with a simple biscuit or cracker.

  • 1.5 cups Apple Cider Vinegar
  • 3.5 cups Granulated Sugar
  • 16oz Fresh Blackberries
  • 32oz Fresh Pear diced (your choice)
  • 16oz Black Plums diced
  • 1 cup Golden Raisins
  • 1/4 cup diced fresh mint
  • Pinch each of: nutmeg, clove, all spice
  • 1/4 cup finely minced ginger
  • 2 cloves of garlic finely minced

In a large pot (I use a steel cauldron with a non-stick lining) bring sugar, apple cider vinegar, garlic/ginger to a simmer on medium heat. Usually takes about 10 minutes, once it’s lightly bubbling, add all of your fruit and spices. Over medium to medium low heat, bring all ingredients to a healthy simmer (refrain from boiling).

Over the course of an hour to an hour and a half: maintain the simmer (adjust the heat slightly either way to keep it from stand still or boiling) while stirring occasionally to keep the bottom from burning. Add mint to the chutney with about 30 minutes left in the cook.

For best results: blend with an immersion blender and strain through a fine mesh sieve to remove all seeds/chunks. Let reach room temp then refrigerate. Best served after one day rest.

Submitted by:

Stacy’s Team Teal Kitchen –