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This sweet-and-sour spread makes a crowd-pleasing hors doeuvre served with cream cheese and crackers. It also goes well with Indian curries.
Combine vinegar, sugars, raisins, ginger, cinnamon stick, cloves, mustard seed, salt and cayenne pepper in large, nonreactive saucepan. Bring to a boil.
Add fruit and return mixture to a boil. Cook 5 minutes. Drain fruit in strainer, reserving liquid. Remove cinnamon stick and cloves.
Return liquid to saucepan, and bring to a boil. Cook 10 minutes, or until syrup is thick. Add pears, and return to a boil. Remove from heat.
Ladle chutney into sterilized jars. Wipe off any drips, then screw on tops. Invert jars 5 minutes, or immerse in boiling water bath 10 minutes.
- Calories 43
- Carbohydrate Content 11 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 38 mg
- Sugar Content 9 g