Last fall, Javis’s mom gave me a huge bag of green pears and I made a pear chutney out of some of them. I put the chutney in small canning jars and kept them in the freezer. Pear chutney is delicious with grilled meat or tofu, or try it with cauliflower curry.

Pear Chutney
makes about 1-1/2 cups
adapted from Moosewood Cookbook

1-1/2 pounds green pears
1 medium clove garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon cinnamon
1 teaspoon ground cloves or allspice
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/3 cup cider vinegar
cayenne to taste

1. Peel, core and coarsely chop the pears. Place them in a medium sized saucepan with remaining ingredients. Bring to a boil then lower heat to a simmer.

2. Simmer uncovered for about 45 minutes or until everything is very soft. Cool then transfer to a jar with a lid and chill. Alternately put the chutney in small canning jars, leaving about 1/2 inch space at the top and freeze for up to 6 months.