Chunky Pear & Walnut Chutney

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Chunky Pear & Walnut Chutney is ideal for a Charcuterie Board. A charcuterie is artistic layout of meats, cheeses, breads, crackers, jams and jellies, etc. IMG_5712This would be served with a cracker and a hard cheese with the chutney on top!

Chunky Pear & Walnut Chutney

 

2 ½ lb. firm pears

1 apple

1 c. onions

2 c. apple cider vinegar

1 c. golden raisins

Finely grated rind and juice of 1 orange

2 c. sugar

1 c. walnuts, roughly chopped

½ tsp. cinnamon

 

Peel and core the fruit, then chop into 1 inch chunks. Peel and quarter the onions, then chop into pieces the same size as the fruit chunks. Place in a large pan with the vinegar. Slowly bring to a boil, then reduce the heat and simmer for 40 minutes, until the apples, pears and onions are tender, stirring the mixture occasionally. Meanwhile, put the raisins in a small bowl; add the orange juice and leave to soak. Add the orange rind, raisins and orange juice, and the sugar to the pan. Heat gently stirring continuously, until the sugar has completely dissolved, them leave to simmer for 30-40 minutes, or until the chutney is thick and no excess liquid remains stir frequently toward the end of cooking to prevent the chutney from sticking to the base of the pan. Gently toast the walnuts in a nonstick pan over a low heat for 5 minutes, stirring frequently, until lightly colored. Stir the nuts into the chutney with the cinnamon. Serve right away or spoon the chutney into warm sterilized jars, cover and seal. Serve with crackers and a hard cheese.

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