Pear Chutney

 

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

 

Variations:

Use sultana’s instead of ginger.

For a spicier version, use chili’s; garlic; coriander; cumin; black pepper

Views: 73

Replies to This Discussion

thanks megan,

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.

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