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Pear Chutney
- Difficulty
Easy
By Gary Rhodes
Published 1997
A chutney that can he served with a variety of cold foods, this is at its best with a plate of cheese.
Ingredients
1 kg 2 lb 1 cm ½
Method
Cook all the ingredients together for 20–25 minutes or until tender but still retaining their shape. Strain off the liquor and reduce to a syrup consistency (10–15 minutes). Pour the syrup back on to the pears and celery. Mix well, spoon into warm, sterilized jars and cover.
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Admirably simple recipe. I love the ways Gary says “obviously” it’s better if given time to mature. But he’s right that it’s pretty good right from the get go. Helped me to make good use of a huge pear harvest this year.