Absolutely bursting with flavor, Carob Pear Chutney is a versatile condiment that can be enjoyed in countless ways. It complements many types of meats, delicious as a dip or fruit spread, and infuses a whole new world of spice profile when used as an ingredient in recipes. Tangy, sweet, and savory, our recipe for Carob Pear Chutney is easy to follow. It is a great way to take advantage of pears when they are in season and plentiful at the market.
Unlike the typical chutney, there is no refined sugar in this well-loved savory concoction. Although originating in India, chutney is popular worldwide and is often adapted to suit local tastes. While it has a reputation for being spicy, chutney can be very forgiving. Feel free to adjust the heat factor.
Carob Pear Chutney Recipe Details
Aside from the ingredient profile, what distinguishes chutney from spreads or preserves is the form factor. Generally, chutney has a chunky, spreadable consistency while a store-bought relish is usually smooth and cloyingly sweet.
Our Carob Pear Chutney is an innovative take on this global favorite. Apples are commonly used in Great Britain and in the USA. However, for this chutney recipe, we wanted to highlight the sweet and tart side of pear. When combined with red bell peppers, sweet onion, apple cider vinegar, balsamic vinegar, raisins, carob syrup, ginger, maple sugar, and nutmeg, the flavors are singing in unison. Simply zesty and incredible!
Enjoy making this at home! You may even place them in containers to share with family and friends this holiday season. Cheers!
RECIPE: Carob Pear Chutney
- 4 cups pears (not too ripe) peeled, cored, and diced
- 1/2 cup red bell pepper, chopped
- 1/2 cup red or sweet onion, finely chopped
- 1/3 cup apple cider vinegar
- 1/3 cup balsamic vinegar
- 3 tbsps raisins
- 3 tbsps The Australian Carob Co. Carob Syrup
- 2 tbsps organic maple sugar
- 1 tbsp fresh ginger, finely chopped
- 1/8 tsp ground nutmeg
- 1/8 tsp salt
- Mix all the ingredients in a medium sauce pan and heat on medium low, stirring occasionally while it simmers.
- Simmer the mixture continuously until the liquid is cooked down, about 45 minutes but check it often.
- When the liquid is almost gone, stir constantly to prevent burning, and until the liquid is a slightly thickened sauce.
- Remove from heat and let cool, then transfer to covered container or bowl and keep in refrigerator for up to a week.
- If you make a larger batch, put the hot chutney in sterilized jars so the lids seal as it cools and they will store longer.
- Serve with most other foods as a delightful condiment.
- To maintain the delicate flavor of the pears, do not use garlic or too much onion.
- OPTIONAL: Add some chopped chili peppers or use chili flakes if you prefer it spicy hot.
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.