Pear chutney
I have made this chutney for years for the local primary school produce stall. It is light with a slight sweetness from the pears and refreshing citrus tang. Serve beside pork chops, barbecued sausages or with cheese and biscuits.
Ingredients
1.25kg firm pears
1 large green apple
2 large brown onions, diced
1 tbsp lemon zest
1 tbsp orange zest
cup raisins
1 cup sugar
1 ¼ cups white vinegar
1 cup water
½ tsp ground ginger
¼ tsp ground cloves
1 tsp salt
Method
Peel and core pears and apples and chop into small pieces. Combine all ingredients in a large, heavy-based pot. Stir, bring to boil and simmer for one hour until thick and syrupy. Cool slightly and put in warm, sterile jars (see tip, left). Seal jars when cool.
Makes 8-10 250ml jars.
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