Pear Chutney

(from The Martha Stewart Cookbook)

Makes 4 pints

                       

2 pounds firm, ripe pears, peeled, cored, and diced
1 cup cider vinegar
1 cup (7 ounces) light brown sugar
1 cup onion, diced   
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon jalapeno pepper, minced
1 cup dried cherries
Salt & pepper, to taste                

Combine all the ingredients in a large pan. Bring to a boil, then lower heat and simmer for 30 minutes. Season the chutney with salt and pepper, to taste. Pour into hot sterilized jars.

Comments

[Illycafe deal]

I've never had pear chutney. I notice that you included quite a bit of cherries to balance out the flavor. I think that pears alone would not have been tart enough.

Personally, my favorite chutneys are mango chutney and sorrel chutney. Sorrel is a plant that grows in the tropics. It's a relative of the hibiscus plant. Thanks for sharing this recipe. I might try it sometime.