PEAR AND GIN­GER CHUTNEY

Friday - - Food -

Prep time 15 mins Cook­ing time 1 hour Makes 750ml

½ cup de­mer­ara or turbinado sugar ½ cup ap­ple cider vine­gar 1 gar­lic clove 1 cin­na­mon stick 1 kg pears, peeled and chopped into cubes 1 large onion, finely chopped 2 tbsp seed­less raisins 1 tbsp sul­tanas 200g crys­tallised gin­ger 1 tsp fresh gin­ger, grated ½ tsp ground cloves ½ tsp all­spice ¼ tsp salt

Cook the sugar, vine­gar, gar­lic and cin­na­mon stick in a large heavy-based saucepan over medium heat un­til the sugar has dis­solved (3-4 min­utes). Add the re­main­ing in­gre­di­ents and stir through. Bring to the boil then re­duce heat and sim­mer, cov­ered, for about 45 min­utes, stir­ring oc­ca­sion­ally, un­til the mix­ture is soft and re­duced to a stick­ier con­sis­tency. Al­low to cool slightly and re­move the cin­na­mon stick. De­cant the chutney into three ster­ilised 250ml jars and re­frig­er­ate.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.