Pear & ginger chut­ney

Friday - - Leisure -

(makes 750ml)

Cam­era Press

Prep time: 30 mins

Cook­ing time: 1 hour


1/2 cup dark brown sugar

1/2 cup ap­ple cider vine­gar

1 gar­lic clove, chopped

1 cin­na­mon stick

1kg pears, peeled and chopped into cubes

1 large onion, finely chopped

2 tbsp seed­less raisins

1 tbsp sul­tanas

200g crys­tallised ginger, roughly chopped

1 tsp fresh ginger, grated

1/2 tsp ground cloves


1. Place sugar, vine­gar, gar­lic and cin­na­mon stick in a large, heavy-based pan over medium heat and cook un­til sugar has dis­solved, 3-4 min­utes.

2. Add re­main­ing in­gre­di­ents and mix well. Bring to a boil then re­duce heat to a sim­mer and cover. Al­low to cook for 45 min­utes, stir­ring oc­ca­sion­ally, un­til mix­ture is soft and re­duced to a more sticky con­sis­tency.

3. Re­move cin­na­mon stick and al­low mix­ture to cool slightly.

4. Spoon chut­ney into three ster­ilised 250ml jars and re­frig­er­ate.

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