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bacon, apple, and pear chutney

(1 rating)
slvrbraid avatar
Recipe by
Angel Bonfield
@slvrbraid
Grove City, OH

This goes wonderful over chicken and served with steamed rice. Feel free to add more cinnamon and nutmeg as your taste allows. I also used Splenda instead of sugar to make less traumatic to my dietary needs. I also left the peelings on but if you like you can remove them.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 30 Min

Ingredients For bacon, apple, and pear chutney

  • 2 md
    Granny Smith apples, cubed w/peel on
  • 1 md
    Anjou pear, cubed w/peel on
  • 1 md
    Bosc pear, cubed w/peel on
  • 3/4 c
    water
  • 3 Tbsp
    apple cider vinegar
  • 5 Tbsp
    cinnamon, ground
  • 1/2 c
    brown sugar, light
  • 1/2 c
    Splenda
  • 3 tsp
    allspice
  • 3 clove
    ground or whole cloves
  • 1 dash
    red ground pepper
  • 1 Tbsp
    lemon juice
  • 4 slice
    bacon, cooked and chopped

How To Make bacon, apple, and pear chutney

  • 1
    Core and cube apples and pears. Place into a slightly warmed skillet set on medium heat (about 6-8 on my stove). Add lemon juice, and apple cider vinegar until it just starts to boil. Add your cold water, and allow to come to a rolling boil.
  • 2
    Once it reaches a rolling boil, slowly add cinnamon, allspice, cloves, lemon juice and red ground pepper while stirring with a wooden spoon. Return to rolling boil then add in your Splenda and Brown Sugar. Add Bacon to mixture.
  • 3
    Low Boil over medium to low heat for about 20 min. Serve over chicken or pork. You can also pour it over chicken or pork during the last 15 min. of baking for a glaze.
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