Pear and Butternut Squash Chutney
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 8 pints
Ingredients
  • 4 cups coarsely chopped butternut squash
  • 4 pears, cut into ½-inch chunks
  • 4 Asian pears, cut into ½-inch chunks
  • 4 shallots, coarsely chopped
  • 1 cup ground cherries, husks removed
  • 1 cup dried cherries
  • ½ cup walnuts, coarsely chopped
  • 2 cups raw or light brown sugar or 1 cup honey
  • 2 cups cider vinegar
  • Juice of 1 lemon
  • 1 4-inch cinnamon stick
  • 4 tablespoons finely chopped fresh or ½ teaspoon dried ground ginger
  • 4 garlic cloves, finely chopped
  • 1 Thai red chile pepper, stemmed and seeded
  • 8 cardamom seeds, husks removed
  • 4 star anise
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Place all of the ingredients in a large, wide, non-reactive (no aluminum, please) pan and bring to a boil over medium-high heat.
  2. Reduce the heat to medium-low and simmer, stirring frequently to prevent burning, for 1 hour. The fruit will have become translucent and all of the liquid should be completely absorbed and reduced to a thick, syrupy consistency.
  3. Mash last 15 minutes, if desired, for a less chunky chutney.
  4. Place chutney in clean jars and cool to room temperature.
  5. Keep refrigerated for up to 1 month. If canning for long storage, follow the directions for water bath canning and process for 15 minutes. Freeze for up to 6 months.
Recipe by The Gardener Cook at https://www.thegardenercook.com/pear-butternut-squash-chutney/