Ingredients
Fruit
- 5 fresh pears, finely chopped (Bartlett or Bosc varieties work well)
- 2 green apples, finely chopped
Vegetables
- 1 onion, chopped
- 1 bell pepper, chopped
Other Ingredients
- 1 cup raisins (Thompson or golden)
- 1 ¼ cup coconut sugar (or any granulated sugar of choice)
- 1 cup apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons fresh ginger root, grated or minced
- 2 teaspoons yellow mustard seeds
- 2 teaspoons salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Instructions
- Combine Ingredients: In a large pot over medium heat, add the finely chopped pears, green apples, chopped onion, chopped bell pepper, raisins, coconut sugar, apple cider vinegar, lemon juice, grated ginger, yellow mustard seeds, salt, ground cinnamon, and ground cloves. Mix all ingredients thoroughly to combine.
- Simmer the Mixture: Bring the mixture to a gentle simmer on medium heat. Once it begins to simmer, cover the pot with a lid and reduce the heat to medium-low to maintain a low simmer.
- Cook Until Thickened: Allow the chutney to simmer uncovered or partially covered for about 1 hour, stirring occasionally. Continue cooking until the ingredients soften, reduce considerably, and the chutney achieves a thick, smooth, gel-like consistency.
- Cool and Serve: Remove from heat and let the chutney cool. Once cooled, transfer to sterilized jars or containers. Enjoy the chutney as a flavorful accompaniment or preserve it refrigerated.
Notes
- The chutney thickens as it cools; for a thinner consistency, reduce cooking time slightly.
- Use tart apple varieties like Granny Smith for better balance of sweetness and acidity.
- Store chutney in airtight containers in the refrigerator for up to 2 weeks or freeze for longer storage.
- Adjust sugar levels based on sweetness of fruit and preference.
- Spices can be altered by adding chili flakes for heat or substituting cloves with allspice.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
