Pear Chutney
Recipe: #18877
May 07, 2015
Categories: Spreads, Pear, Appetizers, Australian, Baby Shower, Birthday, Easter, Picnic, Fat Free Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Ohh, so you want something different for your special cheese platter ......hey then h'ava go at this ...... this maybe the recipe you need! This is soooooooo good! This is a bewdiie mate! A very dear friend says "This chutney is great with Blue Cheese." I just prefer it on a cracker 's, damper or bread with cold meat! Serving size depends on what size jars you may use. I find that keeping a few weeks before using develops the flavours. Yields 2 jars"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (1693.3 g)
- Calories 1963.4
- Total Fat - 20.5 g
- Saturated Fat - 4.4 g
- Cholesterol - 0 mg
- Sodium - 2862.9 mg
- Total Carbohydrate - 449.2 g
- Dietary Fiber - 44.6 g
- Sugars - 371.1 g
- Protein - 12.5 g
- Calcium - 431.5 mg
- Iron - 6.1 mg
- Vitamin C - 157.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 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.
Step 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.
Step 3
The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
Step 4
Place chutney into the fridge after opening and use within 2-3 months.
Tips
No special items needed.
0 Reviews
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