Recipe for Pear and Pepper Chutney

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Yield:

2.25 kg

Ingredients:

Amount	Ingredient
4/5 kg	firm pears weighed after peeling coring and chopping finely
450 gm	onions finely chopped
450 gm	tomatoes skinned and finely chopped
2 x	green peppers de seeded and finely chopped
450 gm	demerara sugar
225 gm	seedless raisins
2 clv	garlic crushed
1 pch	cayenne pepper
1 tsp	ground ginger
850 ml	ready spiced pickling vinegar

Instructions:

Instructions: See Preserving info

First place the pears onions and tomatoes in a preserving pan and cook them over a very gentle heat for about 20 minutes or until the onions are soft.

Then add the rest of the ingredients and cook gently for approx. l 1/2 hours or until the chutney is thick stirring everything now and then with a wooden spoon to prevent it sticking.

Then pot the chutney in clear warm jars seal and label when cold and store for 2 months before using.

Makes 2.25kg

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