CHRIST­MAS PEAR CHUT­NEY

NZ Lifestyle Block - - Diy Food -

I named this one Christ­mas pear chut­ney be­cause of its high con­tent of dried fruit. It is a per­fect chut­ney to make now and then squir­rel away for gift-giv­ing later in the year. It’s re­ally good with strong cheese and grapes. Add more chilli if you like it hot.

In­gre­di­ents

150g chopped as­sorted dried fruit ¾ cup red wine vine­gar 2kg firm pears, peeled, cored and chopped into cubes (roughly 10 cups in to­tal) 2 chopped onions 500g brown su­gar 4 tsp salt 6 cloves crushed gar­lic ½ tsp white pep­per 1 tsp mus­tard pow­der 2 tsp chilli flakes

(or more) 1 tsp co­rian­der pow­der

method

I pre­fer to use my own home-dried figs for this recipe, plus a few raisins and dates, and a bit of crys­tallised gin­ger. Pour the wine into a shal­low dish and add your dried fruit – you want it to get a good soak­ing over 2-3 hours. Then, pop ev­ery­thing into a heavy-bot­tomed saucepan and slowly bring up to a sim­mer. The pears have plenty of liq­uid in them, so there’s no added liq­uid, apart from the vine­gar. Cook un­til nice and thick, stir­ring of­ten to pre­vent stick­ing. Spoon care­fully into ster­ilised jars, seal, la­bel, then quickly hide it away be­fore you feel tempted to eat it. This chut­ney needs 2-3 months to ma­ture so be strong.

THIS CHUT­NEY NEEDS 2-3 MONTHS TO MA­TURE – BE STRONG AND RE­SIST THE TEMP­TA­TION TO EAT IT EARLY

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