Pear Chutney || Everyone's Favorite Chutney
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- Опубликовано: 12 сен 2024
- If you haven't tried chutneys before, you are missing a world of flavor. There are dozens of ways to use a chutney beyond the basic condiment. Pear chutney is probably the most requested chutney among family and friends who come to my house. One jar is just not enough.
The recipe I use: m.lestubes.com...
Explore a bit about chutney in these articles from "The Spruce Eats". (Excerpts below.)
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"The term chutney comes from the East Indian chatni, meaning "strongly spiced." Chutneys have a fruit base, but many non-sweet vegetables can also be used. Once you get the basic concept down, you can experiment with any number of fruits or vegetables.
There are hundreds, if not thousands, of possible combinations to make this tasty condiment. The most common flavors in chutney are ginger, cinnamon, cloves, nutmeg, allspice, cardamom, raisin, mango, tamarind, citrus fruit, apricot, peach, coriander, mint, onion, and garlic. But those aren't the only options; there are plenty of innovative takes on chutney that use pineapple, coconut, rose hips, pumpkin, quince, plums, or carrots.
Chutney is a condiment of chopped fruits, vinegar, spices, and sugar cooked into a chunky spread. Although it is best known as originating in India, chutney is famous worldwide, often transformed to suit local tastes. While most chutneys are on the spicy side, it's easy to adjust the heat factor if you make it at home. Chutney is excellent with many types of meat, delicious as a spread or fruit dip, and adds a fantastic spice when used as an ingredient in recipes.
The sweet, tart, and spicy flavor of chutney complements strong-flavored meats such as wild game but also works well with beef, pork, and chicken. Chutney perks up cheeses, and sweeter versions make a fabulous spread on crackers, toast, or bagels."
"Chutney With Indian-Style Curries
First, the classic suggestion for purists is to simply spoon some chutney straight out of the jar and serve it alongside any curry recipe. That's what it was designed to complement.
The Party Spread
Chutney combined with cream cheese makes for a yummy appetizer dip. There are two ways to serve it:
Place a block of cream cheese on a plate and spoon the chutney of your choice over it. Serve with crackers and a small spreading knife.
Pulse the cream cheese and chutney together in a food processor or blender. If it seems too thick, add a splash of milk.
The Sandwich Booster
Mix equal parts chutney and mayonnaise together. Spread on bread and add the main sandwich ingredient of your choice. Chutney goes especially well with ham and with cheese.
Grilled Cheese With a Twist
You can make this combination on crackers as an hors-d'oeuvre. Spread a layer of chutney on crackers. Top with thin slices of cheese. A tangy cheese such as cheddar is a good choice. Broil the sandwich or crackers just until the cheese melts and starts to bubble. Serve hot.
Paired With Lamb and Game Meats
Chutney pairs beautifully with the rich flavors of venison and lamb as well as duck and other richly-flavored meats. Just serve a little on the side of the roasted meat or poultry or, if you prefer, spread a little of the chutney over the meat just before serving.
Tempura Dipping Sauce
Combine a tablespoon of chutney with 1 teaspoon soy sauce, 1/2 teaspoon grated fresh ginger, 1 tablespoon mirin or other sweet white wine, and 1/4 cup chicken, fish or vegetable stock. Serve hot with tempura. You can either just mix the ingredients and heat them in a small saucepan for a slightly chunky sauce, or first puree the ingredients in a blender before heating them.
Almost Instant Homemade Ketchup
If you compare the ingredients of ketchup to chutney you'll notice that they have a lot in common: vinegar, sugar, spices, and fruit or veggies (you may be surprised to know that ketchup doesn't have to be made out of tomatoes). In fact, the only difference is that chutney is chunky and ketchup is smooth. So go ahead and puree your green tomato chutney, for example, and now you've got green tomato ketchup."
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I'vegot here because I''m trying to make pear relish. Also with argentinians pears😅. I just picked these up, a few days ago, from an open field pear tree, at only 6 blocks from my home. I live in Patagonia Andean region, here in Argentina❤ Hi. I'd love to exchange some recipies while practicing my english . Loved YOUR RECIPE🎉
Welcome! Pear relish sounds fantastic. Have you found a good recipe yet? Are you planning to can it? If you love what you make, please feel free to share. You can email me at carter@growandpreserve.com. I am always looking for new recipes, and I'm a huge fan of international flavors. Your English is looking good!
If you wrap your cinnamon sticks and whole cloves, in a small piece of gauze or cheesecloth, it'll be easier to take out, once you're done cooking with it.
You could also replace the whole cloves, with the equivalent of ground cloves. Considering the intense flavor, if using ground cloves, one may want to consider using only 1/3 of the amount of ground cloves suggested as an equivalent.
We have a pear tree that is absolutely loaded with Barrett pears. We've never gotten more than a few pears or apples from the fruit trees we planted, when we first had our house built. The dwarf trees are way to large, and the fruit is small, because there is too much fruit per branch. They also suffer from bug spots, but I'm hoping to get enough to can some, and to make this recipe. I hate the thought of not trying to save what I can, but my husband, I believe, thinks it's not worth the trouble. Pears are expensive to buy, so I'm hoping his frugal nature will win, over his thought that they're too much trouble. Fingers crossed!!!🤞
Once you make this for him, he’ll be a convert!
I am new to your channel and so glad I have found it! I have never tried many of the things I have watched you make, and I am very anxious to try your recipes. I have to quit eating sugar and a lot of carbs because I have diabetes and stage 3 NASH. I have never tried allulose or canning with any sweetener other than sugar. I look forward to learning from you. I appreciate your canning recipes and how to use them. Thank you!
Welcome, JC! So glad to have you here.
The Amish stores carry candied ginger in bulk containers. I love it as candy!
Ooooh, good call on the Amish stores. So glad I'm not the only one who loves to eat it m]by itself! Good to see you, Constance!
I am absolutely going to try this. New to canning and you’re truly an inspiration. Discovered you abt a week ago and can’t stop watching your videos. So excited to get going on some of these recipes! Love the wooden paddle you used to stir the chutney! Thanks for the inspiration and sharing the recipes. You make it all look so doable! 😊
Welcome, Meremads! So glad to have you here! You can definitely do this!
@@growandpreserve thank you! 👍🏻
I made this today and Oh my!!!! I tasted the small bits in the pot and It’s delicious! Thank you so much sharing this recipe. ❤❤❤. I’m loving your channel.
Excellent, chorded! I’m so glad you liked it! I’m very happy to have you here.
Carter!!! I made this today and it’s delicious!!! I can only imagine what it’ll be after sitting on the shelf for a few weeks. I also made fig rosemary red wine jam from the All New Ball Book of Canning and it is absolutely delicious AND it’s a gorgeous color. You should add that to your list to make on your channel!!!
Great to hear, T! I have been looking for figs for weeks now. Nothing at all at the farmer's markets. Apparently Costco had them on the front cover of their magazine, but I'm told it's all regional. My Costco here actually said, "We don't get the same things they get on the coasts. Welcome to a flyover state." Seriously? I'll have to try Whole Foods this week.
Bummer! I found mine at Costco! Will grab more because this jam is fabulous. Hope you can fine them soon!
Just made the brine & will be curing for a few days the corned beef recipe & will be doing 3 more of your recent sandwich meat series this week. l cant wait to try the beef in wine! l love your style & recipes, thanks for sharing!!
Summerlove, you are rocking! Thank you so much for letting me know. Please keep me posted. The beef in wine sauce is ridiculously good! 😘
I clicked on your post and saw a smile! I’m IN forever
Gotta love that!
Can’t wait to try this myself!
Welcome, Kim! Keep me posted. 😘
🇦🇺Could you put the cloves into a spice bag as it would be easier to find and remove.
Indeed! I need you in my head *before* I cook! 😉. Thanks for being here, Penny!
this looks and sounds so good.
Thank you, Neppie! Always good to see you here!
Thank you for all your canning videos! After discovering your channel I have been learning so much from your archives! I am fairly new at canning and I am wondering how you go about discerning if the ph level would be appropriate for water bath canning when you find a delicious looking recipe online (not from the Ball book or the USDA guide).
Frankly, it's mostly experience and comparisons with "approved" recipes. I use this chart when I'm substituting a key ingredient in a recipe. www.clemson.edu/extension/food/food2market/documents/ph_of_common_foods.pdf Since you're relatively new to canning, it might be a good idea to have a more experienced (but not militaristic) canner evaluate the recipe you'd like to try. You can always email me at carter@growandpreserve.com if you need some help. Glad to have you here, Melissa!
Hi Carter. You mentioned on the gift ideas utube abt a pear chutney tart you make? I think that’s what you said anyway….have a recipe? I have the chutney I made in the summer and it’s fabulous. Tart sounds like a great way to use some of it. Thanks Mary
Hey, Mary! Just put it on my list to make this week. I'll video it for you! Probably in this Saturday's video.
Yay thanks so much!!! Mary
Could I add a teaspoon of crushed red pepper flakes to the recipe to give it a little kick? It looks delicious!! I have never made a chutney before, now I’m planning on making this for Christmas gifts!! We like a good balance between sweet and spicy. Thanks for the recipe. 😊
Absolutely! It would be fantastic. Can’t wait to hear how you like it!
This sounds awesome. So do the crackers.
Thanks, Fred! It is yummy. Hope you’ll give it a try!
you can water bath can in your electric pressure canner, it works well.
Yes! I've been doing that lately. Do you feel like it may slightly overprocess?
Did you happen to notice if Costco in your area is carrying that freezer that has all drawers? I saw it in va I want one lol
A freezer with all drawers??! It sounds amazing. I'm out of town the next few days. I'll check on Thursday when I get back.
In the US, mid 20th century, the things you learned from The Greatest Cook In The WORLD ( my mother ) comes back ( in intellectually meaning comments ) it makes me laugh (sort of).
Because of my up-bringing, and entering into the cooking profession, I have become, pretty much, an “idiot savant” in food production. I’m OLD. I only work at the restaurant on challenging days. This leaves a bunch of time to crainalize ( my TERM I suppose ) methods of cooking and natural “chemical” reactions, like fermenting and curing/smoking of meats. I do make my own bacon, make bacon for the restaurant I work at, and educate everyone on this, possibly dangerous, no REALLY dangerous, endeavor.
Here’s what I think:
If the starter goes out on your car, you have a choice of replacing the starter, or putting it in the bench-vise, and repairing it, once you take it apart and see the problem.
With food, you picture in your mind, what the desired, finished taste will BE. And I say BE, because anything less is a , hit in the soul, caustically! failure.
Great visual! Love your input, Don!
Yummy! I would love to know more about how you use this for your pork tenderloin.
Truly, just as a condiment with the pork tenderloin is my favorite way. A piece of meat on the fork, a dollop of chutney...the perfect bite! Good to see you, Kim!
Hi Carter, thanks for doing this video! I tried this recipe but my hubby and son don’t like the smell of ACV. Can I substitute the vinegar with white wine or just distilled vinegar? Thanks
David doesn't like the smell of ACV either. Distilled white vinegar or white wine vinegar should be fine. White wine might not be acidic enough to balance this recipe for water bath.
@@growandpreserve okay thanks so much!
Babish has a 12qt stock pot that is sold separately from the set you have - I have the same set - that could possibly double as a medium sized water bath canner if big/small enough
Oooh. Sign me up! Do you know if it’s on Amazon, or perhaps a Babish website? I will look around. I hope you love your set as much as I love mine! Thanks so much, Natasha!
I found it on Amazon, but there’s no canning rack with it. Actually it seems to be very close in size to the insert for the presto electric canner so maybe it’s not quite big enough for a medium water bath canner. Maybe one of BalI elite or electric would be better? I don’t have either of those though, so I can’t compare their sizes. I do like my Babish set!
Could i use fresh cranberries?
I would probably sub raisins before I subbed fresh cranberries. I think the purpose of the dried cranberry is more about the texture and sweetness than it is about being a cranberry. Does that make sense?
You could use a spice net & it will stay inside and you could just pull it out❤
Aluminum tea-ball works, too. Mine came from my MOM. I inherited it, along with her hand-written recipe book. She was born 12/21/1921. I was born 7/4/1954
Great idea! Thanks, Melanie!
@@donscott6431 What a special gift, Don!
This video is very echoy
Yep. Sorry. I have a new lav microphone now.