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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
- 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.
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