Pear & Apricot Chutney
A perfect summer picnic accompaniment.
6 people
60 minutes
10 minutes
Ingredients
- 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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