Pear Chutney Recipe

Pear chutney is a quick and easy preserve. At the moment, pears are in season and are a reasonable price. I like to make it in an electric frypan but stir it constantly to ensure that it doesn't stick to the bottom of the pan. Leave the sugar to last to prevent this from happening. This chutney is a great addition to a chicken and vegetable dish. One cup of chutney will be enough to give it lots of flavour.

Ingredients:

• 6 pears and the juice of one lemon

• 1 medium brown onion

• 1 ½ cup white vinegar

• 1 tsp of each, turmeric, fresh garlic, ginger, cumin, coriander, curry powder, salt

• ½ cup sultanas

• 1 tbsp oil

• ½ cup brown sugar

Method:

1. In a pan, lightly sauté the diced onion, add cubed pears, and stir continuously until the pears start to look transparent.

2. Add all the rest of the ingredients and cook on slow until they are all mixed and cooked. The final consistency should be quite dry.

Notes:

The chutney will last two weeks, but if you want to make some and put it into jars, leave the chutney out for 24 hours and then bring it back up to the boil the next day and bottle it. This chutney pairs well with chicken, turkey and pork. It is also delicious with cheese.