Pear Chutney has a sharp, fruity flavour and goes welt with any cold meat or cheese. Stored in a cool dry place, it will keep for several months.
Cooking time: 3 hours
ingredients
makes about 4 pound
3 pound pears, peeled, cored and chopped
2 tart apples, peeled, cored and chopped
2 medium-sized onions, sliced
1 pound raisins
1 teaspoon chilli powder
2 inch piece fresh ginger root, peeled and finely chopped
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon grated nutmeg
12 cloves juice and grated rind of 2 oranges
1 pound soft brown sugar
2 1/2 cups white vinegar
method
1. Place all the ingredients in a very large saucepan and stir well with a wooden spoon.
2. Set the pan over high heat and bring the mixture to the boil, stirring occasionally.
3. Reduce the heat to low and, stirring occasionally, simmer the chutney for 2 1/2 hours or until it is thick.
4. Remove the pan from the heat. Ladle the chutney into clean, warmed spread jars.
5. Place a disk of vinegar-resistant paper inside the lid of each jar and seal.
6. Label the jars and store them in a cool dry place until ready for use.
