Ingredients - makes 5 jars
4lb (1.8kg) pears, peeled, cored and chopped | 1lb (450g) onions, peeled and chopped |
1lb (450g) tomatoes, skinned and chopped | 2 green peppers, seed removed and chopped |
1lb (450g) Demerara sugar | 8oz (225g) raisins |
2 cloves of garlic, peeled and crushed | A pinch of cayenne pepper |
1 teaspoon ground ginger | 1½ pints (850ml) spiced pickling vinegar |
Method
- Place the pears, onions and tomatoes in a large saucepan and cook for 20 minutes.
- Then add all the remaining ingredients and cook for about 1½ hours until the chutney is thick.
- Stir every so often to avoid the chutney sticking to the bottom of the pan.
- Spoon into warm, sterilised jars and seal.
This chutney should be stored for at least one month before using.