8 pear chutney recipes

Pear chutney with white raisins, sweet peppers and warm spices. Homemade fruit condiment canned in half-pint jars, ready in 60 minutes.

Elegant baked pear halves glazed with chutney and apple juice, dotted with butter and basted until tender and glossy. A refined side dish or light dessert that serves 12.

Spiced fruit chutney with pears, apples, cranberries, and currants simmered in apple cider vinegar with ginger, cinnamon, and orange zest. A tart-sweet autumn condiment for cheese, turkey, and pork.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.

Gingered holiday chutney simmers Anjou pears, red and green bell peppers, lemon, lime and crystallized ginger in a brown sugar vinegar syrup. A sweet-tangy condiment for cheese boards, ham, turkey or roasted pork.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Indian-inspired dosa-style crepes made with cream of wheat and stuffed with spiced sesame potatoes, jalapeño, and lime. Serve with green pea chutney for a vibrant vegetarian meal.