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Hawaiian Pear Chutney

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Cook Time
The tropics touch this chutney with the addition of pineapple and just enough spice with a touch of cayenne pepper in the mix.
  • 2 ½ pounds (6 to 7) ripe Bartlett or Starkrimson Pears, cored and chopped
  • 1 can (8 ounces) crushed pineapple
  • ½ cup vinegar
  • ½ cup packed brown sugar
  • 1 cup golden raisins
  • 2 tablespoons finely chopped candied ginger
  • 1 ½ teaspoons salt
  • 2 cloves garlic, crushed
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ cup slivered almonds

Combine all ingredients except almonds. Bring to boil; cook and stir over low heat for 30 minutes or until slightly thickened. Stir in almonds. Ladle into clean, hot canning jars to within ½-inch of tops. Seal according to jar manufacturer’s directions.

Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.

yield: Makes about 3 pints

  • Serving Size: 1 TBSP
  • Calories: 25
  • Carbohydrates: 6g
  • Protein: 0g

1 Comment » for Hawaiian Pear Chutney
  1. Emily Tisdale says:

    Unusual but very good…needs a mild cayenne pepper for most tastes. I don’t like coconut but those who do might like to add.

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