Pear Chutney

1.4 kg pears

2 cooking apples

450 g onions

450 g seedless raisins

1 tsp cayenne pepper

1 tsp ground ginger

1 garlic clove

1 tsp salt

½ tsp nutmeg

2 lemons, juice and grated rind

450 g soft brown sugar

570 ml white vinegar

1

Peel, core and chop the pears and apples. Peel and chop the onions. Crush the garlic.

2

Put all of the ingredients into a large pan with the vinegar and stir well with a wooden spoon.

3

Bring to the boil, stirring occasionally. Reduce to a simmer and continue simmering for around 2 hours, stirring occasionally, or until it is thick.

4

Ladle into hot, clean, sterilized jars, cover and seal. Label when fully cool.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.