Chutney recipe for 4 - 8 people, takes only 30 mins; recipe has tomato, caster sugar, cooking apple, onion, dried apricot, root ginger, salt, vinegar and pear.
Pear & dried apricot chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Tomato: 425g ripe tomatoes, peeled, deseeded and chopped
- Caster Sugar: 425g caster sugar
- Cooking Apple: 140g cooking apple, peeled, cored and chopped
- Onion: 140g onion, finely chopped
- Dried Apricot: 140g dried apricot, chopped
- Root Ginger: 3 tbsp chopped fresh root ginger
- Salt: 2 tsp salt
- Vinegar: 450ml white wine vinegar
- Pear: 1 1/4 kg pear, peeled, cored and cut into bite-size pieces
Directions
- Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.
