AuthorBen WatsonDifficultyBeginnerThe combination of ginger and pears gives this chutney a real kick. A great way to use up a glut of pears.
Chop the apples, pears and onions.
Place all ingredients into a pan, bring to the boil and then simmer gently for 3 hours until the chutney is dark in colour, stirring occasionally.
Heat up jars in the oven, dishwasher or a hot water bath.
Spoon the chutney into the hot jars, or use a jam funnel, and seal with wax discs and cellophane tops or tight-fitting screw tops to form a seal.
Leave to cool before storing in a dark cupboard.
Ingredients
Directions
Chop the apples, pears and onions.
Place all ingredients into a pan, bring to the boil and then simmer gently for 3 hours until the chutney is dark in colour, stirring occasionally.
Heat up jars in the oven, dishwasher or a hot water bath.
Spoon the chutney into the hot jars, or use a jam funnel, and seal with wax discs and cellophane tops or tight-fitting screw tops to form a seal.
Leave to cool before storing in a dark cupboard.