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Nutrition Facts
Serving Size 1 1lb jars 1732g Recipe makes 2 1lb jars)
Calories 1646
Calories from Fat 31		(1%)
Amount Per Serving		%DV
	Total Fat 3.5g	5%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2430mg		101%
Potassium 3352mg		95%
Total Carbohydrate 396.1g		132%
	Dietary Fiber 44.6g	178%
	Sugars 275.5g
Protein 12.4g		24%
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Thanksgiving for a Few

PaulaG

Golden Saffron Pear Chutney

Recipe #228772 | 1½ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: French Tart
May 18, 2007

A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)

2 1lb jars (change servings and units)

Ingredients

2 cooking apples, peeled, cored & grated
150 g onions, peeled & finely chopped
150 g golden sultana raisins
4 oranges, juice and zest of
300 g light brown sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon cayenne pepper
3 pinches saffron strands
2 teaspoons salt
50 g fresh gingerroot, grated
300 ml white wine or cider vinegar
750 g pears, peeled, cored and roughly chopped
350 g tomatoes, roughly chopped

Directions

1
Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
2
Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
3
(It should be thick enough to coat the back of a spoon and not be too runny.).
4
Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
5
Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
6
It is better eaten after 1-2 months.
7
This chutney keeps for up to 2 years.

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Featured Reviews for This Recipe

From: PaulaG

On Nov 24, 2007

Oh MY! This is wonderful. I was blessed with fresh pears from a friend and saw your wonderful photo. My finished product was a little darker than your photo but the flavor is to die for. My yield was 6 cups or 3 pint jars. This did make it the 2 months and is absolutely wonderful with smoked chicken, turkey and pork. Thanks for much for posting. I have now learned the joys of homemade chutney.

2 people found this review helpful

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From: Rookie with a few Ball jars

On Aug 29, 2007

Jury's still out on this one — we'll see on reactions to the finished product. I will say that the act of cooking it was so sensual and amazing! I'd cook it again just for that

1 person found this review helpful

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From: A Good Thing

On Jun 14, 2007

WOW!!!!...with BITE!!!! Made for ZWT III - a worthy endeavor. Thanks, Frenchie. (:

2 people found this review helpful

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From: Anme

On Jun 6, 2007

Okay this was my second time ever making or eating a chutney, but I think it went pretty well since I made some subs like canned drained pears and left out the rasins. It took about 50 minutes to cook for me. I doubt that this will last 2 months! Made for ZWT 3!

2 people found this review helpful

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