Quick Answer: How To Make Pear Chutney?

What do you use pear chutney for?

Make homemade pear chutney to serve with chicken or pork, with a cheese plate, over yogurt or on a sandwich.

Why do you add vinegar to chutney?

To the chutney’s base ingredients you add various spices and other fruits like raisins, sultanas, dates and vegetables such as onion and garlic for the flavour. The vinegars, sugar and salt are there not just for the flavour but they are also the preservative.

What can I do with extra pears?

Pears Turning Brown and Mushy? Before Tossing Them, Try These 11 Recipes

  1. Freeze for Smoothies. Do you love to make smoothies?
  2. Pear Jam.
  3. Pear Crumble.
  4. Mash Into a Pancake Topping.
  5. Blend Them Into a Salad Dressing.
  6. Bake Into Fruit Leather.
  7. Pear Ice Pops.
  8. Vanilla Spiced Pear Butter.

How much vinegar do I add to chutney?

As a rule of thumb start with a ratio of 3kg vegetables to 1 litre vinegar and 500g sugar, then adjust for taste. Jane’s parsnip, banana and date chutney

  1. 1 onion, finely chopped.
  2. 1 apple, peeled and finely chopped.
  3. 1 tbsp curry powder.
  4. 1 tbsp black mustard seeds.
  5. 1 tsp salt.
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What is the difference between relish and chutney?

Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish usually contains one type of vegetable and no fruit.

How long does homemade chutney last?

Chutneys and pickles have at least a year’s shelf life, fruit liqueurs and fruits in alcohol up to two years. Once opened store in the fridge and use within four weeks.

Can I use old jam jars for chutney?

Once the jars are cool they should be clearly labelled and stored in a cool, dry and dark place. Jams and chutneys should last for up to 1 year if unopened. Once opened, store in the fridge and use within a month.

What is the best chutney?

Top 5 Summer Chutneys –

  • Pineapple Pachadi. A fruity chutney with pineapples, that’s chunky, sweet and sour in one bite.
  • Tamatar ki Chutney.
  • Mango Coconut Chutney.
  • Olive Gur Chutney.
  • Coconut Ginger Chutney.
  • Mooli Walnut Chutney.
  • Fig Chutney.
  • Black Currant Chutney.

Can I use white wine vinegar instead of cider vinegar in chutney?

It depends on the type of chutney – in most cases wine vinegar is OK as you are only looking for the acidity it gives. If you are doing English style pickled onions for instance, then malt vinegar is better if you can get it.

Do pears freeze well?

Any variety of pear can be frozen, but stick with pears that are ripe. Test for ripeness by pressing gently near the top of the “neck.” If it gives, it’s ready for freezing—or eating!

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Can dogs eat pears?

Yes, dogs can eat pears. It’s been suggested that eating the fruit can reduce the risk of having a stroke by 50 percent. Just be sure to cut pears into bite-size chunks and remove the pit and seeds first, as the seeds contain traces of cyanide. Skip canned pears with sugary syrups.

Can you eat pears with brown spots inside?

The flesh is not rotten. The cells in the flesh do not have enough calcium for good development and they die and are brown. These spots do not taste good and are usually dry. But if you eat them it’s not a problem and will not harm you.

Can I use distilled vinegar for chutney?

Vinegar is used in chutney because its acidity effectively inhibits the actions of unwanted micro-organisms. Distilled vinegar is the strongest preservative, but also one of the most expensive. The more you pay for your wine or malt vinegar, the tastier your chutneys will be.

Why is my chutney not thickening?

When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness.

Can you eat homemade chutney straight away?

Ideally all chutney should have some time to mature in a cool, dry place away from bright light. This chutney is quick to make, can be eaten immediately and will keep for up to a month in the fridge, so it could be made a couple of weeks before Christmas.

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