BRYANNA'S PEAR CHUTNEY WITH RED PEPPERS

Servings: 32

Yield: 4 cups

   

This chutney is both colorful and delicious.

 

2 tablespoons    olive oil  

2 medium    onions, finely chopped  

4 medium    red bell peppers, finely chopped  

4 cloves    garlic, minced  

2 lbs    ripe pears, peeled and cubed  

3 cups    water  

2 cups    white vinegar  

1 cup    firmly packed brown sugar  

1/2 cup    organic unbleached granulated sugar  

1/2 cup    raisins  

1 tablespoon    mustard seeds  

1 tablespoon    ground ginger  

1 tablespoon    grated orange peel  

1 tablespoon    salt, or to taste   

1/2 teaspoon    cayenne pepper  

1/2 teaspoon    ground cinnamon  

   freshly black pepper to taste  

 

Heat the oil in a large pot. Sauté the onion, pepper and garlic in the oil over medium heat until tender. Add the pears, vinegar, water, mustard seeds, ginger, orange peel, salt, cayenne, cinnamon, brown and white sugars, and raisins.

 

Bring to a boil, reduce heat and simmer for 45-60 minutes, or until the chutney is thick but the fruit still holds its shape.  Taste for salt and pepper. Cool completely. Refrigerate in tightly-sealed jars until ready to serve. OR water bath can in sterilized half-pint jars.

  

 Nutrition Facts

Nutrition (per 2 tablespoons): 83.6 calories; 10% calories from fat; 1.1g total fat; 0.0mg cholesterol; 216.1mg sodium; 144.9mg potassium; 19.7g carbohydrates; 1.6g fiber; 15.3g sugar; 18.1g net carbs; 0.5g protein; 1.4 points.