Skip to main content
Epicurious

Golden Pear Chutney

3.6

(10)

Lowcountry cooking is full of ideas that seem foreign to outsiders. This sweet and spicy chutney is the perfect foil for salty country ham. Ground together, the two form a paste for memorable appetizers.

Recipe information

  • Yield

    Makes 5 pints

Ingredients

3 pounds hard, underripe pears, peeled, seeded, and chopped (about 6 cups)
3 cups light or dark brown sugar
3 cups apple cider vinegar
1 tablespoon mustard seeds
2 teaspoons cayenne pepper
1/4 pound crystallized ginger, chopped (about 2/3 cup)
1 teaspoon ground cinnamon
1/2 teaspoon Quatre-Epices
1 cup dark raisins
1 cup light raisins
2 cups chopped onion
1 lemon, peeled and thinly sliced

Preparation

  1. Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency. Transfer to sterilized jars and seal; process in a boiling water bath for 10 minutes.

Cover of Hoppin' John's Lowcountry Cooking by John Martin Taylor
Excerpted from Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations From Charleston and the Carolina Coastal Plain © 1992, 2012 by John Martin Taylor. Reprinted by permission of Houghton Mifflin. All rights reserved. Buy the full book from Amazon or Bookshop.
TagsChutneyCondimentLow Country CuisineSouthernAmericanPearFruitGingerHerbs & SpicesRaisinDried FruitOnionRoot VegetableVegetableLemonCitrusDairy FreeGluten FreeNut FreeVeganVegetarianEasyMake AheadSimmerPickle & PreserveCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Buttermilk Corn Pasta
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Frozen Espresso Martini With Spiked Whipped Cream
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.