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Dried Cherry, Pearl Onion, and Pear Chutney

Peeling the pearl onions is easier if you first soak them in a bowl of hot water for a few minutes; when trimming the roots, remove as little as possible so the onions remain intact during the cooking process.

  • yield: Makes 6 half-pint jars




  • 4 Bartlett pears, peeled, cored, and cut into 1/4-inch dice
  • Juice of 2 lemons
  • 2 1/2 cups dried cherries
  • 1 pound red pearl onions, roots trimmed, peeled, and cut in half lengthwise
  • 1 1/2 cups red-wine vinegar
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves


  1. Step 1

    In a large bowl, toss pears with lemon juice.

  2. Step 2

    Place cherries, pearl onions, half of the pears, the vinegar, sugar, salt, cloves, and 2 cups water in a low-sided, six-quart saucepan. Set the saucepan over high heat, and bring liquid to a boil.

  3. Step 3

    Reduce heat to medium low, and simmer until fruit is tender, about 45 minutes.

  4. Step 4

    Increase heat to high; cook until liquid has been absorbed, about 10 minutes. Stir in remaining pears, and reduce heat to low; cook just until pears are heated through, about 5 minutes. Remove pan from heat.

  5. Step 5

    Transfer chutney immediately to jars. Alternatively, transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, for up to 4 weeks.

Martha Stewart Living, November 1998