Pear Cranberry Chutney is a great condiment for muffins, bread, biscuits, cheese and crackers, chicken, or even fish. Wrap it up in cute jars and present it as a gift to someone special. Making this recipe in your pressure cooker or Instant Pot makes it even easier!
Return the pressure cooker to the BROWN setting and let the chutney simmer for another 10 minutes to reduce the liquid. Transfer the chutney to a bowl using a slotted spoon. Add only as much liquid as you want to the chutney.
To can the chutney using the water bath canning method. Sterilize clean jars and lids by submerging them in a large pot of boiling water for 10 minutes or in a dishwasher on the sterilize setting. Pour hot chutney into the jars, tap the jars on the countertop to release any air bubbles and wipe the rims of the jars clean. Cover with the lids. Bring the water back to a boil and place a rack in the bottom of the pot. Lower the jars into the boiling water to rest on the rack. Boil the jars for 10 minutes and then remove the jars carefully and let them cool on the countertop. You will hear a pop for each jar as the chutney cools - this is a sign that the seal has formed on the lid. If the jars have sealed properly you can store this chutney at room temperature for up to a year.