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Pear Chutney

A community recipe by Hottie

Not tested or verified by Nigella.com

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Introduction

A dark, fruity, very tasty chutney that goes well with any cold meat or cheese and biscuits.

Ingredients

Serves: 6-8

3 pounds pears (semi ripe, peeled, cored and chopped small)
1 pound brown sugar
2 cups apple cider vinegar
1 large onion
1 cup raisins
½ cup diced celery
¼ cup diced preserved ginger
1 clove minced garlic
½ teaspoon cayenne pepper
2 teaspoons salt
½ teaspoon cinnamon
½ teaspoon ground cloves
2 teaspoons mustard seeds

Method

Pear Chutney is a community recipe submitted by Hottie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put all ingredients into a large boiler with vinegar, and bring to the boil slowly.

When pears have softened, add the sugar and continue to cook on a lower heat, stirring now and again so it does not stick. About an hour until it thickens.

Put into clean jars straight away and seal. I do this by putting the filled jars in the sink filled with very hot water upside down. When the jars are cooled naturally, take them out of water, dry and label.