Pear and Green Pepper Chutney

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.