Pear and onion chutney

Ingredients for 1 servings:

• 1 ½ kg pear(s)
• 500 g onion(s)
• 4 garlic cloves
• 250 g prunes (stoned)
• 250 ml vinegar (white wine vinegar)
• 200 ml lemon juice
• 4 tsp coriander, ground
• 4 tsp black pepper, ground
• 2 tsp cayenne pepper
• 2 tbsp ginger, freshly grated
• 4 tsp salt
• 500 g gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and peel the pears. Halve the pears and remove the cores. Cut the halves into small cubes. Peel and finely chop the onions and garlic cloves. Cut the prunes into small cubes. Combine the prepared ingredients with the vinegar, lemon juice, and spices in a large saucepan and bring to a boil while stirring. Simmer over low heat for 35-40 minutes, stirring occasionally. Allow the mixture to cool slightly, then add the gelling sugar and bring back to a boil, stirring occasionally. Boil briskly for about 4 minutes. Pour the chutney into prepared jelly jars while still hot and seal them tightly. This quantity makes approximately 14-15 jars (each jar contains 250ml).