Jalapeno Pear Chutney Recipes

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally., Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer., Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Steps:

• In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
• Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
• Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
• Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.

Steps:

• Rinse and drain the pears; pat dry with toweling. Peel the fruit, core and then chop coarsely, into about 1/2-inch pieces.
• Place the fruit in a heavy medium-size saucepan, along with the onions, raisins, ginger, orange or lemon peel, garlic, cinnamon, clove or allspice, red pepper flakes or jalapeno pepper and sugar. Stir in the cider vinegar, salt and black pepper and mix well.
• Place the saucepan on medium high heat and bring to a boil, stirring well. Then, lower the heat to simmer and continue cooking and stirring the sauce for 1 - 1 1/2 hours, or until it is the consistency of thick jam and almost all of the liquid is absorbed. Make sure to stir often from the bottom of the pan to prevent it from scorching.
• The chutney is ready when the pears are translucent and the mixture is thick, dark and syrupy. Pack the hot chutney into jars, cover with lids and let cool before storing in the refrigerator.

Steps:

• Heat the oil in a large, nonreactive saucepan and add the onion. Cook, stirring constantly for 1 minute.
• Add the orange and lemon juices, wine, sugar, and lemon zest. Cook over high heat, stirring frequently, until the juices are reduced by half.
• Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through, but still have some texture, 5 to 10 minutes.
• Place the mixture in a bowl and let cool. Stir in the scallions, jalapeno, red pepper, and mint (if using).
• Mahi mahi fillets can be thick, so cut them cross-wise into 1 inch thick pieces, if necessary. Oil the fillets and broil or grill until done. It is unnecessary to turn the fish.
• Remove from the heat and top each serving with at least 1 Tb of the chutney.