Saturday, October 3, 2009

Pear Chutney

My mother and I love Indian food.
It probably has something to do with the fact that my great-great grandmother was (supposedly) from India.
She married my Scottish great-great grandfather and emigrated to New Zealand.
However, I have seen pictures of her and she looks, ummm..... very British.
That's Ok.
We still love Indian food.
It's the complexity of flavors that I love.
The layering of sweet, sour, salt and probably some of that umami (or whatever).
The buttery feeling of the sauce and the spices, oh the spices!!
Ok, so here is a recipe for Pear Chutney.
My mother and I had a chutney taste off last week.
She won with her tomato based chutney, but I still like mine.
Her flavors were just more mature and melded better.
Some day, I too will make perfect chutney!
Pear Chutney

1 cup chopped onion, 2 dried chilies, 2 Tbs candied ginger chopped.
Sauteed in 2 Tbs olive oil for about 5 min. until onion is golden/translucent.

1 cup finely chopped green chile - about 2 or 3 chilies
1 cup raisins
1/2 cup fruit juice
1 clove garlic minced
2 tsp salt
4 Tbs mustard seeds
1/2 tsp curry powder
Saute for a few minutes.

Add 5 cups vinegar and 4 quarts chopped pears - about 20 med. peeled/cored pears.
Simmer until thick.
This can take up to 3 hours,
so be prepared.

Thick pear chutney.
Ladle hot chutney into hot jars, leaving 1/4 inch headspace.
Remove air bubbles.
Adjust 2 piece caps.
Process 10 mins. in a boiling water canner.

Good with a sharp white cheese on
toasted bread.

No comments:

Post a Comment