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Pear and Apricot Chutney

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  • Pear and Apricot Chutney

    2lb 12oz Pears
    5oz ripe tomatoes skinned and roughly chopped
    5oz bramley apples peeled and chopped to 1cm pieces
    5oz of onion finely chopped
    2 teaspoons of fresh ginger grated
    1 teaspoon of salt
    450ml of white wine vinegar
    15 oz caster sugar
    15oz apricots roughly chopped

    Place all the ingredients, except the pears, in a very large preserving pan and bring to the boil gently, allow it to bubble for 30 mins and then add the pears. When this has come to the boil allow the mixture to simmer for a further 30 mins stirring frequently. When the kliquid has reduced turn of the heat and allow to cool a little before potting up in sterilised jars. Makes about 7 1lb jars and will keep for at least a year.

    This is great with cheese and biscuits also with your favourite curry or just spread it on when you have a ham sandwich
    Last edited by sonic; 29-04-2008, 08:57 AM.

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