Pour this chunky chutney into striking square jars, then use small Christmas stamps and metallic ink to create gift tags.
Number of servings : 3 cups
Prep time: 20 minutes
Cooking time: About 25 minutes + 12 hours cooling
Type of meal : | Main Courses | Main Courses
Special diet :
1 tablespoon olive oil
1 medium red onion, finely chopped
1 small red bell pepper, cored, seeded, and finely chopped
1 cup granulated sugar
1 cup cider vinegar
3/4 teaspoon yellow mustard seeds
1/4 teaspoon salt
3 large ripe pears, peeled, cored and cut into 1/2-inch dice
Processing time: 10 to 15 minutes
- In a large, heavy, nonreactive saucepan over moderate heat, heat oil 1 minute. Add onion and pepper and cook, stirring frequently, until soft, about 5 minutes. Stir in sugar, vinegar, mustard seeds, and salt and bring to a boil. Add pears and cook until tender, about 5 minutes. Strain in a colander, reserve solids, and return liquids to saucepan.
- Over high heat, bring liquids to a boil and cook, uncovered, until thick and syrupy, about 12 minutes. Return pears to saucepan and stir to coat. Pour into sterilized half-pint canning jars, leaving 1/4-inch head space. Wipe rims, seal jars, and process in a boiling water bath for 10 minutes (15 minutes for altitudes above 6000 feet). Remove jars from water bath, let cool for 12 hours, and test for airtight seals. Label and store in a cool, dark place. If you decide not to sterilize and process jars, refrigerate chutney and serve within 3 weeks.