Pear & Apricot Chutney
RECIPE OVERVIEW
A perfect summer picnic accompaniment.
Ingredients
Serves: 6 people
-
170
g
Caster Sugar
-
65
g
Dried Apricots
-
65
g
SuperValu Cooking Apple
diced -
1
tbsp
SuperValu Fresh Ginger
-
65
g
SuperValu Onion
finely chopped -
500
g
SuperValu Pears
diced and chopped -
170
g
SuperValu Plum Tomatoes
chopped -
1
tsp
SuperValu Salt
-
100
ml
SuperValu White Wine Vinegar
Method
- Combine all ingredients (except the pears) in a large thick bottomed pan.
- Simmer uncovered for approximately 1 hour and then add in the diced pears
- Stir and continue to simmer until the pears are gently cooked and the consistency is thick and pulpy.
- Transfer to clean sterilised jars and cover immediately.
Hints & Tips
- The chutney needs to be stirred very often to prevent it from sticking to the base of the pot.
- To sterilise the jars wash them in the glass washer (ensuring water is clean) and then place on shelves in the oven (without anything else in the oven) at 140C for 20 minutes.
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