John Myers
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Zucchini – Pear and Apple Chutney
The perfect zucchini – pear and apple chutney recipe with a picture and simple step-by-step instructions.
Juice from:
- 2 Pc. Pears
- 1 Pc. Apple Breaburn
- Lemon juice
- 2 Pc. Oranges
- 2 tablespoon White wine vinegar
- 1 teaspoon Coarse salt
freshly grated:
- 1 pinch Chilli pepper
- 1 pinch Ground cardamom
- 1 pinch Ground cinnamon
- 3 Pc. Chopped onions
- Herbs of Provence
- 500 g Preserving sugar 2: 1
to fill:
- 4 piece Glasses
- Wash the zucchini, cut off the ends and grate
- Peel the apple & pear, remove the core, cut into small pieces.
- Put everything in a saucepan, stir and bring to the boil. Let it bubble for 3 minutes, then mix it up.
- Glasses freshly rinsed, filled, screwed upside down for approx. 10 minutes, then turned.
Fits well with :
- Meat, grilling, raclette
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