Pear Chutney

Years ago we planted pear trees on the  farm and shortly after planting we had a hard freeze so our beautiful once grafted pear trees became beautiful wild Bradford pair trees. A great tiny fruit treat for the deer and other wildlife but not so much for us. The fruit of a wild pear is very small, hard and quite sour. Never the less over the last few years we were able to share in the enjoyment of the bountiful harvest of the lone pear tree that resides at the church camp and it has provided us with several jars of canned pears and pear sauce. This year though,  two of the frost bitten pear trees made a come back. ( I know how can that be right?) Not really sure of what happened but these pics show you just one of the many branches that were completely weighted with fruit. And the church camp tree also held an over abundance as well.

A wonderful dilemma that left me searching for new pear  recipes. I had made apple chutney with some wonderful apples our dear friend had brought us from his farm up north and remembered  how much everyone had enjoyed it. So after a few adjustments to my recipe I was able to concoct a pear chutney that is a great condiment. It especially goes well with pork and curry. It’s a nice mixture that includes pears, raisins, sweet peppers, onions, vinegar and brown sugar. And the sweet and sour component of the recipe can be adjusted to taste and to blend with whatever food you plan on serving it with. Alas something to do with all those pears and hurray!! It was a hit with the friends and family.

Place pears, onions and peppers into a large pot with 3 cups of water and cook on med heat until tender. Once tender, lower temperature and add raisins, sugar,  and vinegar. Taste and add more vinegar and sugar to your liking if needed. It will be ready to serve once sugar is completely melted and married into the other ingredients.
This recipe can be water bath canned and shared with friends and family. Makes approx. 5-6 pint jars.
Pairs well with pork , chicken and or curry dishes.