In a large bowl, toss pears with lemon juice. Trim roots of onions, peel and cut in half lengthwise. Place the cherries, pearl onions, half of the pears, vinegar, sugar, salt, cloves, and 2 cups water in a low-sided, 6-quart saucepan. Set the saucepan over high heat, and bring liquid to a boil. Reduce heat to medium-low, and simmer until fruit is tender, about 45 minutes. Increase heat to high, and cook until liquid has been absorbed, about 10 minutes. Stir in remaining pears, reduce heat to low, and cook just until pears are heated through, about 5 minutes. Remove pan from heat. Transfer chutney immediately to jars as directed in the canning tips below. Alternatively, transfer to a large bowl set over an ice bath to chill, and store, refrigerated in an airtight container, up to 4 weeks. Makes 6 half-pint jars. Recipe Source: Martha Stewart Living -
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1857g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 11 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 2373.9mg||82 %|
|Potassium 1699.9mg||45 %|
|Total Carbohydrate 706.7g||208 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 691.3g|
|Protein 9.2g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2813
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!