Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 1 hour Makes about 1.5 litres 7 pears, cores re­moved and roughly chopped 2 large ap­ples, cores re­moved and chopped 2 large toma­toes, sliced 1 large onion, chopped 1 1/2 cups dark brown sugar 500ml white or brown vine­gar 250ml ap­ple cider 2 cin­na­mon sticks 5 cardamom pods, crushed 5 pep­per­corns 3cm fresh ginger, grated 1 Place the pears, ap­ples, toma­toes and onion in a food pro­ces­sor and pulse un­til very finely chopped. 2 Trans­fer to a pan and add the re­main­ing in­gre­di­ents. Bring to the boil while stir­ring con­tin­u­ously. 3 Sim­mer gen­tly, stir­ring oc­ca­sion­ally, un­til the chut­ney is thick and cooked, about an hour. 4 Spoon into ster­ilised jars and store in a cool, dry and dark place.

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