Pear Raisin Chutney

3 cups

This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.


  • ½ cup pecans, broken into pieces

  • cup raisins

  • ¼ cup balsamic vinegar

  • 2 tablespoons unsalted butter

  • 3 medium shallots, thinly sliced

  • 1 tablespoon sugar

  • 3 large Bosc or Bartlett pears, (about 2 pounds), peeled and diced

  • Salt and freshly ground black pepper

  • 1 tablespoon fresh rosemary, coarsely chopped


  1. Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.

  2. In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.

  3. Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.

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