Pear Chutney

1. 1

   Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.

2. 2

   Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.

3. 3

   The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.

4. 4

   Place chutney into the fridge after opening and use within 2-3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.