Choose pears at the peak of their season - try Bartlett or Bosc. Serve with cold meats or spoon over cream cheese as an appetizer to accompany crackers.

Recipe Tags:

Processing Time: 30 minutes

Preparation Time:

Cups: 6

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Ingredients

  • 4 cups (1 L) diced peeled Ontario Pears, about 6 large
  • 1-1/2 cups (375 mL) chopped Ontario Onion
  • 1 or 2 Ontario Jalapeño Peppers, seeded and chopped
  • 1 Ontario Sweet Red Pepper, roasted, peeled and chopped
  • 1 cup (250 mL) apple cider vinegar
  • 1 cup (250 mL) packed brown sugar
  • 2 tbsp (25 mL) chopped fresh gingerroot
  • 1 tbsp (15 mL) Ontario Honey
  • 1 tbsp (15 mL) soy sauce
  • 2 tsp (10 mL) turmeric
  • 2 tsp (10 mL) dry mustard
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) salt

Instructions

In large stainless pot, combine pears, onions, jalapeño pepper, roasted red pepper, vinegar, sugar, ginger, honey, soy sauce, turmeric, mustard, chili powder and salt.  Bring to boil; reduce heat and boil gently for 15 minutes or until mixture is thickened to a jam-like consistency.

Ladle hot chutney into six 1-cup (250 mL) hot canning jars, leaving 3/4-inch (2 cm) headspace.  Remove air bubbles and adjust headspace as necessary. Wipe rims and place a hot lid disc on jar. Screw band down until fingertip tight.

Place jars in canner, ensuring they are completely covered with water. Return to boil and process for 15 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed.  

Nutritional information

1 Serving (2 tbsp/25 mL):   

  • Protein: 0 grams
  • Fat: 0 grams
  • Carbohydrate: 7 grams
  • Calories: 30
  • Fibre: 0.5 grams
  • Sodium: 45 mg