Remember Cindy's yard with the pears? And the dogs who loved them? We were able to glean a bushel of pears. In spite of the dogs, that was the easy part: the hard part was finding a recipe suitable for them!
The winning recipe was this pear chutney from Worth Savoring: Literary, Visual, and Culinary Creations from the Hills of North Mississippi by the Union County Historical Society - New Albany, Mississippi.
25 large, firm pears
1 pound dark raisins
1 Tablespoon ground ginger
1 Tablespoon ground cloves
1 Tablespoon ground cinnamon
8 small, green, hot peppers
1 1/2 pints cinder vinegar
5 pounds sugar
2 cloves garlic
1/4 cup salt
2 cups pecans
- Mix sugar and vinegar in very large pot in which you'll boil chutney.
- Peel and slice pears.
- Remove seeds from peppers and grind.
- Grind garlic.
- Mix well with spices (stir - do not mix with blender).
- Put all except for nuts in the pot with sugar and vinegar; stir.
- Keep nuts out until last.
- Boil for 30 minutes and add nuts the last 15 minutes.
- Pack in sterilized jars and seal.
Worth noting: this is wonderful served over cream cheese for an appetizer spread or is a delightful condiment for chicken or pork.
Be careful with those hot peppers. I used some mature jalapenos out of the backyard, and though they have made my hands sting a little bit before, I developed some pretty bad chemical burns this time. They stung and burned for about 7 hours after I was done with the chutney. I should've used gloves!
3 comments:
This sounds wonderful! How many jars did this produce? And honestly...on a 1-10 scale, how hard is this? I was thinking about trying it out...but you know me! I'm NOT adventurous in the kitchen! Do you think it is something fairly simple to try?
Wow, I am so into this recipe! I did apricot and dried cherry chutney a month or so ago...your pear chutney sounds incredible and I love that you added pecans! My favorite! I'll be saving this recipe for sure!
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