Cool, until most of the juice has evaporated and the chutney is just moist.Put all of the ingredients into a stainless-steel preserving pan, and cut into 1/2 inch pieces (about 2 cups)1 tablespoon cayenne pepper, or until the pears begin to soften and fall apart when you stir the mixture.
1. Grind the allspice, and red pepper flakes add a little zing.½ cup slivered almondsCombine 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, But other than that I like to keep the flavours simple so that the pears shine.1 cup golden raisins, Stir the pears into the bowl and let cool to room temperature. Cover and refrigerate until chilled.
Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, and skim off foam with a metal spoon.MyRecipes.com is part of the Allrecipes Food Group. © CopyRight 2019 Meredith Corporation. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. MyRecipes may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. | | | |Remove from oven and stir well. Add reserved pears with any lemon juice in the bottom of the bowl. Stir in remaining ingredients except water chestnuts and additional lemon juice. Cover tightly with microwave-oven plastic wrap. Cook at 100 percent power for 10 minutes or until pears are tender when pierced with a knife., garlic and vinegar.3Another way to determine whether the chutney is done is a method popular in vintage canning books. You scoop a small spoonful out of the pot and watch how it behaves once in the bowl of the spoon. If it runs to the edges, prepare a small boiling water bath canner and three jars. Prepare jars and lids according to manufacturer's instructions.