- December 2009
- for lots of people
- Takes 20 minutes to make, 1 hour to cook, plus maturing
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.
- Dairy-free recipes
- 6.1g (5.8g sugar)
Sterilise jars (plus the lids, if you’re using them), otherwise this recipe will go mouldy. To sterilise wash jars thoroughly in warm, clean, soapy water, rinse and drain upside down on kitchen towel. Place on a baking tray in a preheated oven at 140°C/fan120°C/gas 1 for 15-20 minutes. Store this chutney in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
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