1.4 kg (3 lb) pears, peeled, cored and sliced
450 g (1 lb) onions, skinned and chopped
450 g (1 Ib) green tomatoes, wiped and sliced
225 g (1/2 lb) stoned raisins, chopped
225 g (1/2 lb) celery, finely chopped
700 g (1 1/2 lb) demerara sugar
1.25 ml (1/4 level tsp) cayenne pepper
1.25 ml (1/4 level tsp) ground ginger
10 ml (2 level tsps) salt
5 peppercorns, in a muslin bag
1 litre (1 3/4 pt) malt vinegar
450 g (1 lb) onions, skinned and chopped
450 g (1 Ib) green tomatoes, wiped and sliced
225 g (1/2 lb) stoned raisins, chopped
225 g (1/2 lb) celery, finely chopped
700 g (1 1/2 lb) demerara sugar
1.25 ml (1/4 level tsp) cayenne pepper
1.25 ml (1/4 level tsp) ground ginger
10 ml (2 level tsps) salt
5 peppercorns, in a muslin bag
1 litre (1 3/4 pt) malt vinegar
method
1. A very dark, smooth, sweet and spicy chutney that is slightly hot.
2. Put all the fruit and vegetable ingredients into a pan, with no added liquid, and simmer gently until tender.
3. Add the remaining ingredients and simmer until of a thick consistency, with no excess liquid.
4. Remove the bag of peppercorns, pot and cover.
To sterilise bottles see Sterilising Bottles.
2. Put all the fruit and vegetable ingredients into a pan, with no added liquid, and simmer gently until tender.
3. Add the remaining ingredients and simmer until of a thick consistency, with no excess liquid.
4. Remove the bag of peppercorns, pot and cover.
To sterilise bottles see Sterilising Bottles.
serving amount
makes about 1.8kg (4 lb).
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