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This sweet and tangy chutney pairs deliciously with roasted lamb, pork, chicken or turkey. It is also great on a cheese platter and any curry you can dream up!

Pear Apple Chutney
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  • 2 cups Peeled, chopped Ontario Bosc Pears 500 mL
  • 2 cups Peeled, chopped Ontario Spy Apples 500 mL
  • 1 tbsp Coarse pickling salt 15 mL
  • 1 1/2 cups Granulated sugar 375 mL
  • 3/4 cup Apple cider vinegar 175 mL
  • 2 Garlic cloves, peeled and minced
  • 3/4 cup Finely chopped onion 175 mL
  • 1 tsp Dry ginger 5 mL
  • 1/3 cup Lemon juice 75 mL
  • 1/2 tsp Red pepper flakes 2 mL
  • 1/2 cup Golden raisins 125 mL
  • 1/2 cup Finely chopped candied ginger 125 mL


  1. In a large bowl, cover the pears and apples with a brine made of 2 cups (500 mL) cold water and the pickling salt. Let stand for 4 to 6 hours. Drain thoroughly.
  2. While the fruit drains, combine the sugar, vinegar, garlic, onion, dry ginger, pepper flakes, lemon juice and raisins in a heavy saucepan. Stir well and place on medium heat.
  3. Add the fruit and bring to a boil. Reduce heat till the chutney is barely bubbling. Simmer till the fruit has softened, about 20 – 25 minutes. Add the candied ginger and continue to cook for 10 minutes, stirring to prevent sticking.
  4. Ladle into sterilized jars and seal. Let cool and refrigerate for up to one week.

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