📝 About This Recipe
This sophisticated preserve captures the essence of fall, blending the buttery sweetness of ripe pears with the sharp, warming bite of fresh and crystallized ginger. Inspired by traditional British farmhouse preserves, it strikes a perfect balance between tangy apple cider vinegar and a complex bouquet of warm spices. It is a versatile pantry staple that transforms a simple cheese board into a gourmet experience.
🥗 Ingredients
The Fruit Base
- 2.5 pounds Hard Pears (such as Bosc or Anjou) (peeled, cored, and cut into 1/2-inch cubes)
- 1 Granny Smith Apple (peeled and finely diced for natural pectin)
- 1 large Yellow Onion (finely chopped)
- 1 cup Golden Raisins (plumped in warm water for 10 minutes then drained)
The Aromatics & Spice
- 3 tablespoons Fresh Ginger Root (peeled and very finely minced)
- 1/4 cup Crystallized Ginger (finely chopped for texture and sweetness)
- 2 cloves Garlic (minced)
- 1 tablespoon Yellow Mustard Seeds
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Red Chili Flakes (adjust for desired heat)
The Preserving Liquid
- 1.5 cups Apple Cider Vinegar (at least 5% acidity)
- 1.25 cups Light Brown Sugar (packed)
- 1 teaspoon Sea Salt
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by preparing your canning equipment. Wash four half-pint jars and lids in hot, soapy water, then keep the jars warm in a pot of simmering water until ready to fill.
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2
In a large, heavy-bottomed stainless steel or non-reactive pot, combine the apple cider vinegar and light brown sugar over medium heat.
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3
Stir the mixture constantly until the sugar has completely dissolved and the liquid begins to simmer gently.
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4
Add the finely chopped yellow onion, minced fresh ginger, and garlic to the pot. Sauté in the vinegar mixture for about 5 minutes until the onions become translucent.
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5
Stir in the cubed pears and the diced Granny Smith apple. Ensure the fruit is well-coated in the sugary vinegar syrup.
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6
Add the golden raisins, mustard seeds, cinnamon, cloves, red chili flakes, and sea salt. Stir thoroughly to distribute the spices.
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7
Bring the entire mixture to a boil, then immediately reduce the heat to low. Allow the chutney to simmer uncovered.
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8
Cook for 45 to 55 minutes, stirring occasionally at first and more frequently toward the end to prevent sticking as the mixture thickens.
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9
The chutney is ready when the fruit is tender but still holds its shape, and the liquid has reduced to a thick, syrupy consistency that coats the back of a spoon.
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10
Stir in the chopped crystallized ginger and fresh lemon juice during the last 5 minutes of cooking to provide a bright finish.
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11
Remove the pot from the heat. Carefully ladle the hot chutney into the prepared warm jars, leaving 1/2 inch of headspace at the top.
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12
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on and screw the bands until fingertip tight.
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13
Process the jars in a boiling water bath for 10 minutes. Remove and let them cool undisturbed for 24 hours before checking the seals.
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14
For the best flavor development, store the jars in a cool, dark place for at least 2 weeks before opening.
💡 Chef's Tips
Choose pears that are firm-ripe; overly soft pears will turn into mush during the long simmering process. Always use a non-reactive pot (stainless steel or enamel) because the high acid content in vinegar can react with aluminum or copper, imparting a metallic taste. If you prefer a smoother texture, you can lightly pulse a portion of the finished chutney in a food processor, but the chunky texture is traditional. Don't skip the Granny Smith apple; its natural pectin helps the chutney set without adding commercial thickeners. To check the consistency, place a small spoonful on a chilled plate; it should hold its shape without a watery ring forming around the edges.
🍽️ Serving Suggestions
Pair with a sharp aged Cheddar or a creamy Camembert on a rustic sourdough cracker. Use as a sophisticated glaze for roasted pork tenderloin or grilled chicken breasts during the last 10 minutes of cooking. Serve alongside a traditional Indian curry to provide a sweet and cooling counterpoint to the heat. Fold a few tablespoons into a grilled cheese sandwich made with sourdough and fontina cheese. Stir into a bowl of Greek yogurt or oatmeal for a savory-sweet breakfast twist.