Asian Pear and Apple Chutney

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  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each allspice, ground cloves and cayenne
  • 1 1/4 teaspoon kosher salt
  • 6 cups peeled and diced Asian pears (about three)
  • 2 cups peeled and diced Granny Smith or other tart apple (about 1-2)
  • 2 cups granulated sugar
  • 1 cup golden raisins
  • 1 1/2 cups apple cider vinegar
  • 1/2 cup chopped crystallized ginger


Toast the spices for about 2 minutes or until fragrant in a large saucepan over medium heat. Add remaining ingredients and stir to combine. Bring to a boil, reduce heat and simmer, stirring occasionally, for 1 1/2-2 hours, or reduced to about 3 pints, and thick. Chutney should be stored in the refrigerator for at least three days before using.

Excellent served with pork, ham, chicken or cheese.

Recipe from Central Market Poulsbo - Culinary Resource Center
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