What To Make With Those Small Pears From Your New Bartlett Pear Tree? Why, Chutney, Of Course.

Several years ago, my husband and I bought a Bartlett pear tree from one of our favorite nurseries (If you're a New Hampshire-ite stop by StoneFalls Gardens in Henniker, New Hampshire the only Henniker on earth )

Planting fruit trees are a wonderful way of incorporating sweet smelling flowers of various colors into your landscape. If that isn't enough of an incentive, there is, of course, the fruit. For the first two years, the tree didn't produce pears, but the blossom's scent permeated the air and the white flowers enticed many bees, butterflies and the occasional hummingbird. But then in the early spring of the third year, tiny pears started to grow. They never grew larger than 2-3 inches, but I harvested a small bowl and was determined to make something delicious with them.

My list of recipe possibilities quickly narrowed because the pears were as hard as rock and didn't soften. We prepare Indian food often, so chutney seemed like a reasonable idea. The most tedious step was peeling these tiny fruits. The pears from the tree, now five years old, produce pears that are 5 inches and are much easier to peel. Using store bought fruit would be considerably easier and equally tasty.

Making homemade chutney is very simple and much more flavorful compared to the overly sweet, almost one dimensional tasting chutney you can buy at the market. I'm fond of thicker chutney that becomes rather sticky from the tamarind as it cooks down. If you're not a fan of that same consistency, don't cook your chutney for nearly as long as I suggest.

Ingredients

3 lb firm pears

1/3 cup tamarind paste

1 6-inch piece of fresh ginger-grated

1/2 oz dried red chilies-softened slightly and minced (Allow to soak in a bowl of warm water for a few minutes)

2 cups apple cider vinegar

3 cups packed brown sugar (I typically have dark brown sugar in my pantry, but light would work equally well)

2 2/3 cups raisins (Either dark or blond raisins will work. Currents would also be fine)

1 tsp. allspice

Instructions

1. Peel and cut pears into small cubes and place into a dutch oven or stock pot.

2. Add remaining ingredients.

3. Place pot on medium heat, stirring occasionally, for 30-40 minutes or until pears are tender and the chutney has thickened.

Each year I make my chutney, I'm able to can a few precious jars. I ship one to my mother who enjoys it with her pork roast and I ship a jar to my sister-in-law who also has a love for Indian food.

I prefer to use the very small 1/4 pint canning jars for this project. I may also choose to freeze a few small bags.

Both will last for a few months.