Bacon, Apple and Pear Chutney

Angel Bonfield


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.

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15 Min


30 Min


2 medium
granny smith apples-cubed w/peelings on
1 medium
anjou pear-cubed w/peeling on
1 medium
bosc pear-w/peeling on
3/4 c
3 Tbsp
apple cider vinegar
5 Tbsp
cinnamon, ground
1/2 c
brown sugar, light
1/2 c
3 tsp
3 clove
ground or whole cloves
1 dash(es)
red ground pepper
1 Tbsp
lemon juice
4 slice
bacon, cooked and chopped

Directions Step-By-Step

Core and cube apples and pears and 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.
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.
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.

About this Recipe