My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, August 29, 2012

Pear Chutney

I love a good homemade chutney. You can use this same recipe for peach chutney. Now that I've finished, I hope, with the basic canning and freezing I have time for the fun stuff. It's wonderful to have these on hand for the perfect hostess gift, or to add a little class to your Sunday dinner.

Yield: about 7 pints
print recipe

4 quarts finely chopped peeled, pitted peaches or pears (about 20 medium)
2 to 3 cups brown sugar
1 cup raisins
1 cup chopped onion (about 1 medium)
1/4 cup mustard seed
2 tablespoons ginger
2 teaspoons salt
1 clove garlic, minced
1 hot red pepper, finely chopped (Remove seeds for a milder version.)
5 cups vinegar

Combine all ingredients in a large saucepan. Simmer until thick. Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process 10 minutes in a boiling water canner.


  1. Mmmmm...i love chutney especially with indian food.

  2. yummy this is, not something I've ever made but I have eaten it, we just never had pear trees, I suppose thats why we never made it,

  3. I can see this on my plate along side a melt in your mouth pork tenderloin and some sweet potatoes. Yum. xo


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