Pear Apple Chutney

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Yield:

1.0 servings

Added:

December 10, 2010

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Ingredients

4 firm green pears

4 firm brown cooking pears

4 Granny Smith apples

2 brown onions, cut into large dice

2 cups sultanas

1/2 cup currants

1 cup rice vinegar

1/2 cup sugar

2 tablespoons finely chopped fresh ginger

2 teaspoons mustard seeds

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon turmeric

Preparation

1

Core and peel the pears and apples then cut the flesh into thick slices.

2

Place the sliced fruit and diced onions in a large saucepan with the sultanas, currants, vinegar, sugar, ginger, mustard seeds and spices and bring to the boil, stirring gently.

3

Simmer the chutney, covered and stirring occasionally, until the fruit is just tender and very fragrant. The mixture should be quite thick and syrupy, about 15 minutes.

4

Pour the hot chutney into warm, sterile preserving jars and seal with a tight fitting lid while still hot. Keep the chutney in a cool, dark place and use within 12 months.

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