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Pear chutney recipe
Pear chutney recipe from Elegran |
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IngredientsAbout 800g prepared pears (peeled and cored)1 onion 1 long red pepper (seeds removed) 1 chilli, strength to taste (seeds removed) 3 or 4 cloves of garlic 200g sugar 250 - 300g cider vinegar Total of 4 teaspoons ground spices(cinnamon, ginger, allspice, nutmeg, coriander, whatever you have) |
Handy HintThis can be adapted to other fruits. I make jam and chutney in a jam-maker, which stirs as it cooks, and has a timer - very useful. Open the kitchen window and/or turn on the extractor fan while this cooks - the vinegar smell is pervasive. It does clear stuffed sinuses effectively, though. |
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Method1. Chop all the fruit and vegetables, put them into large pan with the spices and bring to boil.2. Simmer for one hour or until a spoon leaves a groove which fills only very slowly. It will stick as it gets drier, so stir frequently. 3. Pot up as usual. If you use metal lids, they should be vinegar-resistant. If they are not, put a square of cling film under the lid. | |||||||||||||||||||
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