Pear chutney

Ingredients for 6 servings:

• 1 kg pear(s), not too ripe
• 1 apple, sour
• 4 onions
• 250 ml white wine vinegar or honey vinegar
• 70 ml white wine
• 220 g brown sugar
• 5 tbsp, heaped raisins
• 2 tbsp mustard seeds
• 2 small red chili peppers
• ½ lemon zest
• 1 piece(s) ginger, thumb-sized
• 1 tbsp, heaped thyme, dried
• 1 tbsp salt
• 1 tbsp pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

goes perfectly with cheese and roast beef

Peel and core the pears and apple, and dice them. Peel and dice the onions. Combine all ingredients in a saucepan, bring to a boil, and then simmer on low heat for one hour. The cooking time depends on the size of the pear/apple pieces. Rinse twist-off jars with boiling water and immediately fill with the hot chutney, seal, and let cool. If you don’t want any chunks in your chutney, you can puree it after cooking. This quantity is sufficient for 6-7 250 ml jars.