Pear chutney
- Portion size: for lots of people
- Takes 20 minutes to make, 1 hour to cook, plus maturing
- Difficulty: easy
A winter recipe for a fruity pear chutney that goes beautifully with our poppy and sesame seed crackers. Along with some artisan cheese, the three would make a lovely Christmas present.
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Ingredients
- 1kg (about 6) ripe pears
- 150g ready-to-eat dried prunes, chopped
- 150g sultanas
- 150g raisins
- 200g shallots, finely sliced
- 2 eating apples, peeled, cored and sliced into wedges
- 300g light muscovado sugar
- 1 cinnamon stick
- 600ml cider vinegar
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Method
- Peel and core the pears, then chop them into chunks. Place them in a pan with the prunes, sultanas, raisins, shallots, apples, sugar and cinnamon stick. Pour in half of the cider vinegar, season and slowly bring to a simmer, stirring, until the sugar has dissolved. Cook for 25 minutes more, until tender.
- Pour in the rest of the cider vinegar and cook for a further 30 minutes, stirring often, until thickened. If it’s still runny, simmer for another 10-15 minutes.
- Divide the hot chutney between sterilised jars (see tip), place a disc of waxed paper directly onto the chutney and seal with airtight lids or cellophane and elastic bands. Leave to cool.
Nutrition
- 24kcals Calories
- 0.0g Fat
- 0.2g Protein
- 6.1g (5.8g sugar) Carbs
- trace Salt
Per tbsp:
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