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Pear and Ginger Chutney Preserve Recipes
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Ingredients : |
3
1
tablespoon
300 g
1.1 liter
1.7 kg
450 g
350 g
225 g
100 g |
cloves
garlic, crushed
salt
molasses
sugar
cider
vinegar
cooking
pears, peeled, cored and chopped
onions,
chopped
seedless
raisins
cooking
apples, peeled, cored and chopped
stem
ginger, chopped
grated
ring and juice of 1 lemon |
Method :
-
Put
the garlic, salt, lemon rind and juice, sugar and vinegar in a pan,
bring to the boil and simmer for 5 minutes.
-
Put
the pears, onions, raisins, apples and ginger in a large china or
earthenware (not metal) bowl and stir well.
-
Pour
the spiced vinegar over the fruit, stir well, cover and leave for 12
hours.
-
Turn
into a stainless steel, enamel or non-stick coated pan, bring slowly
to the boil and boil gently for 3-4 hours, stirring frequently,
until the preserve is thick and all the liquid has been absorbed.
-
Pour
the chutney into warm, sterilized jars.
-
Cover
with a waxed paper disc and vinegar proof screw on lids (used coffee
jars with plastic lids are ideal).
-
Label,
and store in a cool, dry, dark place.
Makes 5-6
lb (2.3 - 2.8kg)
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