Pear and nectarine chutney

Ingredients for 1 servings:

• 1 ½ kg pear(s), quartered, pitted and peeled
• 500 g nectarine(s), quartered, pitted and peeled
• 1 lemon(s), organic
• 300 g sugar
• 500 ml apple juice
• 200 ml apple cider vinegar
• ½ tsp coriander powder
• ½ tsp cardamom powder
• ½ tsp salt
• ½ tsp curry powder
• ½ tsp clove powder
• 1 pinch of nutmeg
• 100 g ginger, fresh, peeled and finely diced
• 1 stalk(s) cinnamon

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Sweet and spicy chutney with curry notes, goes well with poultry and Asian dishes

Finely dice the pears and nectarines. Grate the lemon zest and then juice the lemon. Combine all ingredients in a large saucepan and simmer gently over low heat (uncovered). This can take up to 2 hours. Stir frequently, as the chutney can burn quickly, especially towards the end. Remove the cinnamon stick and puree the chutney until slightly chunky. Pour the mixture into twist-off jars while hot and let cool upside down. This quantity makes approximately 4 jars and will keep for up to 2 years.