John Myers
Ingredients for 1 servings:
- 700 g pear(s), prepared, not too ripe
- 300 g bell pepper(s), yellow and/or orange, prepared
- 200 g spring onions
- 250 ml vinegar (white wine vinegar)
- 30 g fresh ginger
- 250 g extra gelling sugar
- Salt
- Tabasco
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Weigh out 700g of the peeled and cored pears and dice them. Weigh out 300g of the washed and trimmed bell peppers and dice them. Wash and dry the spring onions, then finely slice the white and light green parts. Peel and grate the ginger or dice it very finely. Roughly puree the pears with the vinegar. Combine all ingredients except the salt and Tabasco in a saucepan, stirring constantly. Bring to a boil and simmer for eight minutes, then season with salt and Tabasco to taste. Pour the hot chutney into four spotlessly clean, hot-rinsed jars. Put the twist-off lids on and turn upside down for about five minutes. Once opened, please refrigerate and consume within five days.
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