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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008
 
Pear chutney
Clare Latimer's recipe for
Pear chutney

Pear chutney

Ingredients (makes about five normal jars)
1.4kg pears
2 cooking apples
450g onions, peeled and chopped
450g seedless raisins
1 teasp chilli powder
1 teasp ground ginger
1 clove garlic, peeled and crushed
1 teasp salt
Half teasp freshly grated nutmeg
Juice and grated rind of 2 lemons
450g soft brown sugar
560ml white distilled vinegar.

Method
Peel, core and chop the pears and apples. Put all the ingredients into a large saucepan and stir well. Bring to the boil, stirring occasionally.
Reduce to a simmer and continue cooking for about two hours, stirring occasionally, until it is thick. Ladle into hot, sterilised jars, cover and seal. Label when cold.


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