PEAR CHUTNEY RECIPES
SPICED PEAR CHUTNEY RECIPE | BBC GOOD FOOD
This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn
Provided by Tom Kerridge
Categories Condiment
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield makes 1 litre
Number Of Ingredients 10
Steps:
- Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
- Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.
Nutrition Facts : Calories 25 calories, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber
PLUM CHUTNEY RECIPE WITH CINNAMON | JAMIE MAGAZINE REC…
If you’re not a fan of jams, this is a lovely way to use up plums, and it’s a joy to eat with a ploughman’s lunch!
Total Time 1 hours 30 minutes
Yield 500ml
Number Of Ingredients 11
Steps:
- Drizzle 1 tablespoon of oil in a large pan over a low heat. Peel and slice the shallots, then cook gently, or until softened and golden brown. Meanwhile, stone and chop the plums.
- Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. Add the sugar and finely grate in the orange zest.
- Squeeze the orange juice into a measuring jug and top up to 450ml with cider vinegar. Add to the pan and bring to the boil, then reduce the heat and simmer slowly until most of the water has evaporated and the chutney is reduced and thick, stirring now and then as it cooks.
- Spoon the chutney into sterilised jars and seal straight away. Leave to cool and store in a cupboard for a few weeks before eating.
Nutrition Facts : Calories 225 calories, FatContent 1.6 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 53.8 g carbohydrate, SugarContent 53.6 g sugar, SodiumContent 0 g salt, FiberContent 0.2 g fibre
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HOMEMADE MANGO CHUTNEY RECIPE | JAMIE OLIVER CHUTNEY R…
With its sweet, spicy flavour and generous chunks of juicy fresh mango, this traditional chutney is as good as any you’ll get in your local Indian restaurant. Serve it alongside all kinds of curries or with cold ham, chicken or game. It’s fantastic in cheese sandwiches, too.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 28 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 28 calories per serving
- Peel, stone and roughly chop the mangos; set aside.
- Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
- Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
- Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
- Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
- Divide among sterilised jars, seal and keep for up to 6 months.
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PEAR CRANBERRY SAUCE RECIPE: HOW TO MAKE IT
We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Calories 149 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Calories 149 calories per serving
- In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.
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APPLE AND PEAR CRISP RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 25 minutes
Category dessert
Cuisine american
Reviews 4.8
Total Time 1 hours 25 minutes
Category dessert
Cuisine american
- Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
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PLUM CHUTNEY RECIPE WITH CINNAMON | JAMIE MAGAZINE REC…
If you’re not a fan of jams, this is a lovely way to use up plums, and it’s a joy to eat with a ploughman’s lunch!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving
- Drizzle 1 tablespoon of oil in a large pan over a low heat. Peel and slice the shallots, then cook gently, or until softened and golden brown. Meanwhile, stone and chop the plums.
- Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. Add the sugar and finely grate in the orange zest.
- Squeeze the orange juice into a measuring jug and top up to 450ml with cider vinegar. Add to the pan and bring to the boil, then reduce the heat and simmer slowly until most of the water has evaporated and the chutney is reduced and thick, stirring now and then as it cooks.
- Spoon the chutney into sterilised jars and seal straight away. Leave to cool and store in a cupboard for a few weeks before eating.
See details
APPLE CHUTNEY RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 15 minutes
Category condiment
Reviews 4.6
Total Time 1 hours 15 minutes
Category condiment
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
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