Preparation time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour 10 minutes
Ingredients:
- 3 pounds fresh Bartlett pears (about 7 cups), unpeeled, cored and diced
- £ 1 brown sugar
- 2 cups apple cider vinegar
- 1 medium onion, chopped
- 1 cup raisins
- Diced 1/4 cup candied ginger
- 1 clove garlic, finely chopped
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1/2 tsp cinnamon
- Half teaspoon cloves
- 2 teaspoons mustard seeds
Preparation:
Combine sugar and vinegar in a large pot and bring to a boil. Add the pears, onions, raisins, ginger, garlic, cayenne pepper, salt, cinnamon, cloves and mustard seeds. Simmer, stirring occasionally, until mixture thickens, about 1 hour.
Pour into sterilized jars and seal hot. Chutney can also be stored in the refrigerator for 3-4 weeks.
Use as a condiment with lamb or ham or appetizer with cream cheese and crackers.
Yield: 5 half-pint jars
Recipe Source: Food Festival, USA by Becky Mercuri (Laurel Glen)
Reprinted with permission.
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