Pear Chutney

Name: Pear Chutney
Yield: Makes 900 g-1.25 kg (2–2½ lb)
Cuisine: United Kingdom
Ingredients: 1 teaspoon coriander seeds; 300 ml (10 fl oz) cider vinegar; 1 complete head of celery, peeled and cut into 1 cm (½ in) dice; 1 kg (2 lb) pears, peeled, cored and cut into 1 cm (½ in) dice; 2 garlic cloves, crushed; 1 teaspoon finely grated fresh ginger or ½ teaspoon ground ginger; 275 g (10 oz) soft light-brown or white sugar; 1 onion, diced

Preparation info

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

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) pears, peeled, cored and cut into 1 cm (½

Europe
United Kingdom
Dinner
England
Gluten-free
Vegan
Spicy

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.