Pear chutney
I love making chutney for the winter festivities, as they are perfect for party nibbles, go well with cheese, cold meat and the Christmas roast. I always give a few jars away as presents to my friends. This pear chutney complements roasted duck or goose superbly!
Ingredients
Method
- Peel and core the pears and apples, then chop them coarsely into small pieces. Peel and chop the onions.
- Add everything in a large, heavy-based saucepan – but retain half of the cider vinegar. Season with salt and pepper.
- Bring to the boil, stirring until the sugar has melted. Then let it simmer gently for 25 minutes. Add the remaining vinegar and cook for a further 30 minutes. It is ready when you get a thick, sticky jam.
- Transfer it into sterilized jars and seal well.
- Keep in a cool place or in the fridge and it will keep for some time, but use within a few days once opened.