Susan's Ginger Chutney

Susan's Ginger Chutney

Makes about 2 pints


2 cups brown sugar
¾ cup rice vinegar
½ tsp. salt
¼ tsp. Kowalski's Ground Cinnamon
¼ tsp. crushed red pepper flakes
1 lb. pears, peeled, cored and finely chopped
1 cup finely chopped red bell pepper
1 cup finely chopped onion
1 cup golden raisins
½ cup finely chopped green bell pepper
- zest and juice of 1 lemon
- zest and juice of 1 lime
1 tbsp. finely chopped candied ginger
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  1. In a medium saucepan, combine sugar, vinegar, salt, cinnamon and red pepper flakes; bring to a boil over high heat.
  2. Reduce heat to low; simmer for 10 min.
  3. Add remaining ingredients; increase heat to high and bring to a boil.
  4. Reduce heat to low; simmer until mixture is thickened and thinly coats the back of a metal spoon without dripping off (about 45 min.).
  5. Cool completely in the pan.
  6. Spoon into 4 half-pint containers; cover and refrigerate for up to 3 weeks.


Tasty Tip:

  • The chutney will set slightly as it cools and a tiny bit more so in the refrigerator. Be careful not to overcook it or it will be too firm. If it seems too loose after cooling completely, you can cook it a bit longer.