5 Reviews of Ginger Pear Chutney

From: Chef Robin Conant

On Sep 26, 2005

This is not that gingery unless the other person doesn't like ginger. Ginger gave the bite. It is very much like a mince meat and if you let it cool could be used as tart filling. I got 9 1/2 pt jars and a taste left over after reducing it for 1.5 hours with an off and on rapid boil. I have 7 pear trees. This is going to be a yearly standard.

From: MasonsMomma

On Oct 25, 2004

This is just fantastic! I made a batch and canned it for Christmas gifts, and I can't wait until people taste it. It's really nice and gingery. Thank you for sharing this recipe.

From: breezee1984

On Apr 14, 2007

I have definitly had better chutney...this one wasn't the best

From: Foggy Kitchen

On Aug 13, 2007

So simple, easy, basic! Easy to just whip it up. I changed nothing, but qualify that I used white raisins, and because they seem sweeter than dark raisins, reduced their amount. Thanks, Kathleen!

From: Chef #561548

On Aug 15, 2007

We had a bounty crop of pears & this was the recipe I chose to make with them. It was excellent! My family loved it as did all my neighbors and they are asking when I'll be making more. I used golden raisins, but did not reduce the amount.