Pear Chutney

Pear Chutney has a sharp, fruity flavour and goes well with any cold meat and cheese. Stored in a cool dry place, it will keep for several months.

3 lb. pears, peeled, cored and chopped

2 tart apples, peeled, cored and chopped

2 medium-sized onions, sliced

1 lb. raisins

1 teaspoon hot chilli powder

2-inch piece fresh root ginger, peeled and finely chopped

1 garlic clove, crushed

1 teaspoon salt

2- teaspoon grated nutmeg

12 cloves juice and grated rind of 2 oranges 1 lb. soft brown sugar 1 pint white vinegar

Place all the ingredients in a very large saucepan and stir well with a wooden spoon. Set the pan over high heat and bring the mixture to the boil, stirring occasionally.

Reduce the heat to low and, stirring occasionally, simmer the chutney for 3 hours or until it is thick.

Remove the pan from the heat. Ladle the chutney into clean, warmed jam jars. Place a disc of vinegar-resistant paper inside the lid of each jar and cover with jam-covers.

Label the jars and store them in a cool, dry place until ready to use.

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