Pear, Date & Cinnamon Chutney 4 Comments

Jul 17, 2008

Growing up my mum and aunties would get together once a year to make chutney. It would all be last minute as my aunty who was in charge of getting the fruit and vegetables wouldn’t let the date dictate when they would meet to make the chutney. It was dependent on the produce at the farmers market.

When it was time she would rally the troops of all ages both men and women to help her peel, wash and stir the chutney in massive stainless steel pots (remember the scene in the original Willy Wonka where Charlie’s mum was doing the washing in a big pot – that’s the size!!). When I saw this recipe it reminded me of my childhood memory. The combination of dates, pears and cinnamon makes this a great afternoon snack or meal on its own.

I smeared blue cheese and the chutney on French bread. It was so delightful. My room mate Jen and the person who usually who gets to sample all my cooking warned me that she wasn’t a fan of blue cheese but would taste it. Huh she loved the combination of savory and sweet! The chutney is great on a platter with blue cheese and crusty bread.

Pear, Date & Cinnamon Chutney (Image 2)

Ingredients

2 cups cider vinegar
2.2 pounds ripe pears, peeled, cored, chopped
1 pound pitted dates, chopped
2 bright red apples, peeled, cored, chopped
18-20 scallions, sliced thinly, use both green and white section
1 cups firmly packed brown sugar
2 cinnamon sticks

Yields

About 2 pounds

Prep Time

About 30 minutes

Cook Time

About 60 minutes

Directions

Place 1 cup of vinegar in a big pot with all the ingredients. Slowly bring to a simmer over medium low heat stirring, until sugar dissolves. Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer to sterilized jars. Cool. This chutney is ready to be eaten immediately, and will keep in a cool, dark place for up to 6 months. Refrigerate after opening and use within 2-3 months.

Credit

Delicious Magazine, March 2008

Filed Under

Appetizer, Food Gift Ideas and Vegetarian Recipes

Spices Used

Cinnamon

Other Ingredients Used

Pear, Date and Shallot

4 Comments

I wonder if you don't mean scallions rather than shallots. Shallots don't usually come with a green section unless you are growing them yourself.

—Signe, over 4 years ago

Hi Signe,
You are absolutely right. I do mean scallions. In Australia scallions are called shallots.

Ursula, over 4 years ago

And beers are called Fosters.

—Henry, over 3 years ago

It looks good!

flashing lights, over 3 years ago

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