Jan 12, 2018

Pear & Ginger Chutney

Store Bought Pears for Chutney

Chutneys are savory preserves, usually fruit-based, that are served as a complement to other foods. Some are smooth, some are chunky; some are cooked, some are raw; some are served as a condiment or dip, some are served as a side dish, or if you live in Hawaii, on top of a warm manapua (steamed pork bun).

If you know anything about pears, then you know that they like to grow in cool temperatures. They actually do grow in Hawaii, but in cooler 4,000 foot elevations of the Big Island of Hawaii. At that elevation, both pears, plums, and ginger grow, which has inspired this recipe.

Pear & Ginger Chutney
Cooked Pear & Ginger Chutney
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2 tablespoons olive oil
1/4 cup shallots (minced)
4 pounds (about 6) very ripe Bartlett or Bosc pears (peeled, cored, and chopped into 1/2 inch cubes)
2 tablespoons fresh lemon juice
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1/3 cup seasoned rice vinegar
1/2 teaspoon lemon zest
1 1/2 cups golden raisins
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 garlic cloves (minced)
1/2 teaspoon cayenne pepper
4 tablespoons finely chopped crystallized ginger
2 tablespoons mustard seeds (crushed)

Hawaiian Manapua with Pear & Ginger Chutney
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Heat olive oil in a dutch oven or large roasting pan over medium heat. Add minced shallots, and cook, stirring frequently, for two minutes. Add pears and lemon juice, and cook for five minutes, until softened.

Put the rest of the ingredients in a medium size bowl and mix everything together, then add it to the pears. Bring to a simmer for at least one hour uncovered, stirring occasionally until the pears are starting to break down and the mixture gets thick and syrupy as shown above. 

Pour chutney into sterilized pint or 1/2 pint jars and seal well. Store in a cool, dark place. This chutney needs to mature a little in the jar, so I would suggest keeping it for at least a month before opening. This chutney keeps well for up to two years. Once opened, store in the fridge for up to two weeks. Delicious served with roast pork, chicken, turkey, or as a topping on a warm Hawaiian manapua as shown above.

Makes about 4 cups of Pear & Ginger Chutney.

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