Marcel Desaulnier's Apple, Pear and Raisin Chutney

By Florence Fabricant

Updated October 11, 2023

Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4(5)
Comments
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Featured in: Far From India, the Appeal of Chutneys Grows and Grows

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Ingredients

Yield:8 cups

  • 4 red Bartlett pears

  • 2 Granny Smith apples

  • 2 red Delicious apples

  • 1 orange, unpeeled, seeded and chopped

  • 1 lemon, unpeeled, seeded and chopped

  • ½ lime, unpeeled, seeded and chopped

  • ½ cup light brown sugar, packed

  • ½ cup granulated sugar

  • ½ cup water

  • ¼ cup cider vinegar

  • 2 tablespoons fresh lemon juice

  • 1 cup raisins

Ingredient Substitution Guide
Nutritional analysis per serving

95 grams carbs; 379 calories; 1 gram fat; 9 grams fiber; 16 milligrams sodium; 2 grams protein; 78 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Quarter and core two pears, one Granny Smith and one red Delicious apple. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.

  2. Step 2

    Transfer to a large, heavy saucepan, add both sugars, water and vinegar. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.

  3. Step 3

    While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.

  4. Step 4

    When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions. Allow to cure 24 hours before using.

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Ratings

4 out of 5
5 user ratings
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Comments

Gretchen Donart

This is outstanding! I used the apples, pears and lemon from my back yard (Gravenstein & Liberty apples, generic pears and lemon). Made 3 & half pint jars. Fairly sweet, a great treat with yogurt! I may try swapping in some rhubarb or cranberries.

Merilee Milburn

The flavors are good overall, but I found the pith of the citrus fruits made it a bit bitter.

Donna

I added a stick of cinnamon while cooking. After cooking and tasting I tripled the vinegar and halved the sugar! It came out perfect.

Donna

I added a stick of cinnamon. I usually try recipes with only using half the sugar, which was good After cooking and tasting, I tripled the vinegar.

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