Pear Relish Chutney

Chutney is not something new to me, just that I have never thought of making it my own. In the past, my aunt (sum sum) will give us her homemade spicy salted fish chutney whenever she visits us. It was her mom's secret recipe and was once widely sold in Penang but not sure if she still have time for this. She hasn't been feeling very well for the past couple of years and I seldom see her during the Chinese New Year either. She owned a food business at Mid Valley for years and now her kids are taking over the kitchen. I hope to see her on the next coming Chinese New Year. I wonder if I still remember how's her chutney was taste like! It's been a long long time since I had them. She has tempted me to start up my own chutney, and so is Amy (The Canning Wife). So, here's what I did.

Ingredients : (Recipe adapted to Amy)
4 large green pear, cubed
1 cup vinegar
1/2 cup raisins
1 cup brown sugar
1 large onion, chopped
1 large red bell pepper, chopped

Spices Used :
2 tspn mustard seeds/ground mustard
1/2 tspn ginger powder
2 tspn all spice
1-1/2 tspn salt
(I omit the curry powder)

Method :
(1) combine pear, raisins, sugar and vinegar to a sauce pan and let it boil for 30 mins over medium flame.
(2) stir in bell pepper and onion after 15 mins boiling the pear and continue on boiling.
(3) the mixture will become thickened later on, bring it to low heat.
(4) after that, it's time to add in all the spices and stir well.
(5) keep simmer for another 5-10 mins and then off the heat.
(6) bottle them up with cleaned jars and with caps.
(7) then put them back to the boiling water and simmer for 5-10 mins to secure the seal.
(8) remove from boiling water and leave to cool completely and store in dark room. Or refer here for more info.

This recipe just perfect to fill in two jam bottles, which can be stored for at least 12 months time.
My kids are both learning to love it. I've also started some other canning project to store up leftover vegetables. So that NO food waste! Cool huh!
jam, sauce, dressing, pickling
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