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EatSmarter exclusive recipe

Pear-Cranberry Chutney

with Lemon and Cardamom
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Pear-Cranberry Chutney

Pear-Cranberry Chutney - Sweet and sour fruity dreaminess with a captivating aroma

Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 45 min.
Ready in
Calories:
48
calories
Calories
0
Print

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie48 kcal(2 %)
Protein0 g(0 %)
Fat0 g(0 %)
Carbohydrates11 g(7 %)
Sugar added3 g(12 %)
Roughage1 g(3 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.1 mg(1 %)
Vitamin B₆0 mg(0 %)
Folate4 μg(1 %)
Pantothenic acid0 mg(0 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4 mg(4 %)
Potassium63 mg(2 %)
Calcium8 mg(1 %)
Magnesium5 mg(2 %)
Iron0.1 mg(1 %)
Iodine1 μg(1 %)
Zinc0.1 mg(1 %)
Saturated fatty acids0 g
Uric acid6 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
2
Ingredients
2
Onions (about 40 grams)
1
3
Lemons (1 in organic quality)
2 ½ tablespoons
brown Sugar (50 grams)
5
6
4
Pears (about 600 grams)
2 ounces
liquid Sweetener (to taste)
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Citrus juicer, 1 Measuring cups, 1 Pot (with lid), 1 Wooden spoon, 1 Ladle, 2 canning jars (250 ml), 1 Tablespoon

Preparation steps

1.
Pear-Cranberry Chutney preparation step 1

Rinse 2 (250 ml) (approximately 1 cup capacity) screw-top jars along with matching lids with boiling water and leave upside down to drain on a kitchen towel. Peel the onions, cut in half and cut into wedges. Peel the garlic and cut into slices.

2.
Pear-Cranberry Chutney preparation step 2

Rinse organic lemon in hot water and wipe dry. Peel half of the lemon with a potato peeler thinly, then cut crosswise into thin strips (julienne).

3.
Pear-Cranberry Chutney preparation step 3

Cut lemons in half and squeeze all juice.

4.
Pear-Cranberry Chutney preparation step 4

Boil 100 ml (approximately 1/4 cup plus 2 tablespoons) lemon juice with lemon peel, sugar, cardamom pods, cloves, onions and garlic. Cook covered on low heat for 20 minutes, stirring occasionally.

5.
Pear-Cranberry Chutney preparation step 5

Meanwhile, rinse the pears, peel, quarter, core and cut into about 2 cm (approximately 3/4 inch) pieces.

6.
Pear-Cranberry Chutney preparation step 6

Add cranberries and pears to the onions after 20 minutes, return to a boil and cook for about 8 minutes uncovered over medium heat.

7.
Pear-Cranberry Chutney preparation step 7

Season chutney to taste with salt and sweetener, if desired. Immediately pour into the prepared jars, seal and let stand upside down for 5 minutes. Turn glasses again and allow chutney to cool. (The chutney keeps well sealed and stored for about 2 months in refrigerator.) 

Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.