25 gr root ginger
5 ml spoon cloves
2.75 kg pears, peeled, cored & chopped
500 gr onions, peeled and chopped
100 gr stem ginger, finely chopped
grated rind and juice 3 oranges
400 gr granulated sugar
500 ml red wine vinegar
Tie the root ginger and cloves in a muslin bag, then place all the ingredients in a large pan.
Stir over a low heat until the sugar dissolves. Bring to the boil, reduce the heat and simmer for 1 ½ hours or until the chutney is thick.
Remove the muslin bag and spoon while still hot into prepared jars. Seal with airtight, vinegar proof covers
Use sultana’s instead of ginger.For a spicier version, use chili’s; garlic; coriander; cumin; black pepper
will try this next year, we had pears coming out our ears this year.
I definitely recommend doing a small batch with chilis, it gives a lovely kick to the chutney. Found a jar from last year's batch and the flavour is very mellow, can barely taste the chili any more.