Transcript

Pepper’s Spicy Pear Chutney

2kg pears
500g light brown sugar
500g white sugar
500g sultanas
2 tablespoon salt
2 tablespoon mustard seed
1 tablespoon coriander seed
2 tablespoon red chilli flakes, crushed
½ tablespoon ground ginger
1 tablespoon cumin seeds
2 onions, diced
1 litre cider vinegar

Peel and chop the pears and onions and combine with brown and white sugar in a large, heavy pan. Combine all spices in a mortar and pestle and stir into the mix.

Add sultanas and vinegar. Bring the mixture to a boil over medium heat. Cook until thick, stirring from time to time, about 2 hours.

Blitz with the magic stick to create a smooth-ish consistency.

Pour into sterilised jars.

How to sterilise jars?

Spread jars on a tray and heat in an oven at 180 for 20 minutes then take out carefully with oven mitts and fill with the hot chutney straight from the stove.

It’s important you go hot for hot or you could crack the jar. Store the chutney in the cupboard and it keeps for months. Once opened store in fridge.

Serve with cheese & crackers, toasted sandwiches or just about anything!