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Mixed FruitNectarine
PearPineapple (Below)
Spiced FruitTamarind


Green Pear Apple Chutney

1-1/2 cup lime juice
3 cup sugar, dark brown
10 large apples, tart peeled, cored, and coarsely chopped
5 pear, green firm peeled, cored, and coarsely chopped
2 large red bell peppers, coarsely chopped
1 cup currants, dried
2 teaspoons asofoetida
1/2 cup ginger, fresh peeled and finely chopped
2 large lemons seeded and finely chopped (include rind)
2 teaspoon mustard seeds, whole
1 tablespoon mint, fresh coarsely chopped
1 tablespoon salt

In a large, nonreactive pot, bring lime juice and brown sugar to a boil over high heat. Add all other ingredients and turn heat to a simmer. Cook, stirring occasionally, until thickened, about 45 minutes. Pour into sterilized jars and seal.

Pear Chutney #1

2 pounds pear pieces
1-1/2 pounds sugar
1 tsp chilli powder
1/2 tsp cinnamon powder
1-2 blades of mace
10 black peppercorns
1 cup lemon juice 8 cloves
Salt to taste

Wash the pears well. (Do not use stony pears.) Peel the fruit and remove cores and seeds. Cut the pears into small pieces. Boil the pieces in a little water till the pears are soft. Add the sugar, spices, salt and lemon juice. Cook till you get a jam-like consistency. Pour hot into well sterilized dry bottles.

Pear Chutney #2

3/4 cup coarsely chopped sweet red pepper
1 jalapeno pepper finely chopped
3 tablespoon lemon juice
2 tablespoon honey
1/8 tablespoon ground allspice
5 large firm pears peeled and cut into
1/2-inch pieces (2 1/2 pounds)
1/3 cup dark seedless raisins

In 2-quart saucepan, combine red pepper, jalapeño, lemon juice, honey, asofoetida and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes. Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften. Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat boil for 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use spoon chutney into drained, hot jars fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath for 10 minutes. Cool jars label and store in cool, dark, dry place.

Pear Almond Chutney

1 1/2 pound. Pears, peeled, cored and diced
1 package (8 ounce) pitted dates, chopped
1 cup raisins
1 cup sugar
3/4 cup lemon juice
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon salt
3/4 cup slivered, toasted almonds

Combine all ingredients, except almonds in heavy 3 quart saucepan. Bring to boil, uncovered, over medium heat stir frequently. Reduce heat and simmer uncovered, about 20 minutes or until pears are tender and mixture is slightly thickened. Cool to lukewarm. Stir in almonds. Refrigerate, covered, up to 5 days. For longer storage, freeze or can in hot sterilized jars.

Pear Apple Chutney

4 firm green pears
4 firm brown cooking pears
4 granny smith apples
2 cup sultanas
1/2 cup currants
1 cup lemon juice
1/2 cup sugar
1/2 teaspoon asofoetida
2 tablespoon finely chopped fresh ginger
2 teaspoon mustard seeds
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon turmeric

Core and peel the pears and apples then cut the flesh into thick slices. Place the sliced fruit in a large saucepan with the sultanas, currants, lemon juice, sugar, ginger, mustard seeds and spices and bring to the boil, stirring gently. Simmer the chutney, covered and stirring occasionally, until the fruit is just tender. The mixture should be quite thick and syrupy, about 15 minutes. Pour the hot chutney into warm, sterile preserving jars and seal with a tight fitting lid while still hot. Keep the chutney in a cool, dark place and use within 12 months.

Pear Cranberry Chutney

3 medium fresh pears peeled, coarsely chop
1 cup fresh cranberries or dried
3/4 cup sugar
1/2 cup lemon juice
2 teaspoons fresh ginger root finely chopped
1/2 teaspoon cinnamon
1/4 teaspoon cloves

Mix all ingredients in a 2 quart saucepan. Heat to boiling, reduce heat to low. Cook about 1 hour, stirring frequently until thickened. Cool slightly. Cover and refrigerate for up to 2 weeks. Serve at room temperature.

Pear Cranberry Horseradish Chutney

2 teaspoon asofoetida
2 tablespoon olive oil
1 tablespoon whole mustard seed
2 large firm ripe pears peeled, cored, and roughly chopped
12 ounce cranberries fresh or frozen
1/2 cup firmly packed brown sugar
3 tablespoon freshly grated horseradish to 6 tablespoons
3 tablespoon lemon juice
Salt to taste
Freshly ground black pepper to taste

Chaunce the mustard seeds until they splutter. Add pears, cranberries and sugar to a food processor and pulse a few times to coarsely chop mixture. Transfer to a bowl and stir in horseradish, lemon juice, salt and pepper. Store covered in refrigerator up to 2 weeks.

Pear Ginger Chutney

1 small lemon
1 1/2 cup sugar
1 1/2 cup lemon juice
1/2 cup dried currants
3 tablespoon fresh ginger minced
1 teaspoon asofoetida
1/2 teaspoon ground allspice
5 pound pear about 10 large firm ripe barlett pears, peeled, cored and cut

Rinse unpeeled lemon, then thinly slice discard seeds. Place lemon slices in heavy-bottomed 8 to 10 quart stainless steel or unchipped enamel pan and mix sugar, lemon juice, currants, ginger, and allspice. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium low and simmer, uncovered stirring often, until a thin syrup forms (for about 15 minutes). Add pears continue to cook, uncovered, stirring occasionally, until chutney is thickened (about 1-1/4 hours). Ladle hot chutney into prepared, hot pint jars leaving 1/2 inch headspace. Gently run a narrow nonmetallic spatula between chutney and jar sides to release air bubbles. Wipe rims and threads clean top with hot lids, then firmly screw on bands. Process in boiling water canner for 15 minutes or omit processing and ladle into jars or refrigerator containers, leaving 1/2 inch headspace apply lids. Let cool, then refrigerate. Storage time. Processed: up to 1 year. Unprocessed: up to 3 weeks in refrigerator.

Pear Raisin Chutney

1 tablespoon vegetable oil
3 medium pears peeled, cored, cut into 1/2-inch pieces (about 3 cups)
6 tablespoon golden brown sugar (packed)
1/3 cup golden raisins
3 tablespoon lemon juice
2 tablespoon fresh lemon juice
1 tablespoon chopped peeled fresh ginger
2 teaspoons asofoetida
4 whole cloves

Heat oil in heavy medium saucepan over medium heat. Add all ingredients and bring to boil. Reduce heat to medium-low and simmer until pears are tender and mixture thickens slightly, for about 30 minutes. Discard cloves. Season to taste with salt and pepper. Cool. (can be prepared 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

Quick Pear Chutney

1 tablespoon canola oil
1/4 cup sugar
2 tablespoon lemon juice
1 large pear seeded, cored and diced about 1 cup
2 tablespoon raisins
2 teaspoon whole mustard seed
1 knob preserved stem ginger finely diced
1/2 teaspoon asofoetida
1/4 teaspoon hot red pepper flakes
Pinch salt

Heat the oil in a small saucepan. Add the sugar, lemon juice and cook until the sugar dissolves and makes a syrup. While the liquid is still hot, stir in the diced pear and the remaining ingredients. Serve at room temperature.

Spicy Pear Chutney

1/2 cup lemon juice
3/4 cup light brown sugar loosely packed
1/4 cup red bell pepper chopped
1/2 cup raisins
1/2 teaspoon asofoetida
3 tablespoon fresh ginger peeled and chopped
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
6 pears peeled, cored, and sliced 1/4-inch thick

In a saucepan, bring the lemon juice and sugar to a boil. Add all the remaining ingredients except the pears and simmer for five minutes. Add the pears and simmer an additional five minutes before removing from the heat. Cool for 15 minutes, then transfer to a clean container and refrigerate up to 2 weeks.


Anarasher Chatni

Cubed pineapple pieces 1 tin
Sugar 250 gms
Kismis (Golden Raisins) 25 gms
Salt to taste
Mustard seeds 2 tsp
Oil 1 tsp

Heat oil in a kedai-put in mustard seeds, allow it to sputter-add pineapple cubes, a pinch of salt, sugar and kismis and 2 cups of water-simmer till the mixture thickens-chill and serve

Curried Ginger Pineapple Chutney

1/4 cup vegetable or peanut oil
1/4 cup minced ginger
1 tablespoon diced jalapeno pepper
3 tablespoon curry powder
2 teaspoons asofoetida
1 1/2 cup lemon juice
1/2 cup orange juice
1 cup brown sugar
1/2 cup dark raisins
1 pineapple cut 1/2 inch dice

In a saucepan, heat oil over medium-high heat until hot but not smoking. Add ginger, jalapeno pepper, and stir for 1 minute. Briefly heat curry powder in another dry sauté pan until it just begins to smoke. Add lemon juice, orange juice, brown sugar, raisins, and pineapple. Simmer for 15 to 20 minutes, stirring occasionally, until liquid has thickened slightly. Remove from heat and allow to cool to room temperature. Store in an airtight container, refrigerated, up to 2 weeks.

Fresh Pineapple Chutney

10 cup cut up pared fresh ripe pineapples
4 cup sugar
1 cup cut up crystallized ginger
1/2 cup finely chopped green pepper
3 cup lemon juice
1/2 teaspoon whole cloves
3 (3 inch) sticks cinnamon
1 1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon whole allspice

Mix pineapple, sugar, raisins, ginger, green pepper, lemon juice and salt in dutch oven. Tie cloves, allspice and cinnamon sticks in double thickness cheesecloth place in pineapple mixture. Heat to boiling, stirring frequently. Reduce heat. Simmer uncovered, stirring frequently, until mixture is dark and syrupy, 1 1/2 to 2 hours. Remove the spice bag from pineapple mixture. Immediately pour into sterilized jars, leaving 1/4 inch headspace. Wipe rim of jars. Seal. Test for seal when jars are completely cool. Store in cool dark, dry place.

Pineapple Chutney #1

2 20 ounce pineapple tidbits drained
3 cups packed brown sugar
2 cups golden raisins
2 cups lemon juice
2 teaspoons salt
2 teaspoons mustard seed
2 teaspoons ground turmeric
2-1/2 teaspoons asofoetida
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
2 medium yellow banana peppers seeded/chop optional

In a saucepan over medium heat, combine all ingredients bring to a boil. Reduce heat simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. Refrigerate.

Pineapple Chutney #2

2 medium pineapples or a can
2 kashmire chillis
1 lime, juiced
1 ginger piece 2" chopped
1 cup sugar
1 tbsp salt
¼ cup dates or dried apricot, finely chopped
Large pinch of panch phoron (aniseed, cummin seed, mustard seed, kalongi seed & fenugreek seeds)

Heat a tbsp of oil and season with panch phoron and kashmiri chillies. Add the pineapple and cook on full heat. Add chopped dates or apricots, chopped ginger, sugar and salt. Cook until the pineapple cubes are soft. Add lime juice when cooked.

Pineapple Mango Chutney

20 ounce canned unsweetened crushed pineapple liquid reserved
1 semi ripe mango peeled and pitted and cut into 3/4-inch pieces
3/4 cup packed brown sugar
1/2 cup lemon juice
1/4 cup fresh lime juice
1/4 teaspoon ground ginger
1-1/2 teaspoon asofoetida
1 cup shredded or flaked coconut
1 cup raisins
1 cinnamon stick (3-inch)
1 tablespoon chopped fresh green chilies up to 2

In a 3 1/2-quart electric slow cooker, mix together all the ingredients. Cover and cook on the low heat setting 6 to 61/2 hours. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is slightly thickened. Remove the cinnamon stick. Let cool to room temperature, then refrigerate and use within 2 weeks or freeze up to 2 months.

Pineapple Mint Chutney

1 1/2 cup loosely packed fresh mint leaves rinsed, spun dry and chopped fine
1 (4 1/2-pound) pineapple, peeled, cored, and cut into 1/3-inch dice
1/2 teaspoons asofoetida
1/4 cup sugar or to taste

In a bowl combine the mint with the pineapple, the asofoetida, the sugar, and a pinch of salt and stir the mixture until it is combined well. Let the chutney stand, covered, for 1 hour. The chutney may be made 1 week in advance and kept covered and chilled.