Filter
Reset
Sort ByRelevance
NEWWIFE611
Pear chutney from sabina posthumus
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Squeeze out the half lemon.
-
Put the lemon juice with the pear pieces, a whole onion and garlic and the rest of the ingredients in a large pan. Add the squeezed half of the lemon.
-
Put the pan on a low heat and let it simmer for an hour.
-
Remove half the lemon and onion and mash the pear pulp with the hand blender.
-
Press the puree through a sieve and remove the chutney from the sieve.
-
Keep the pear chutney in clean jam jars. After opening a few days in the refrigerator. Serve with pork, hard (mold) cheese or on a cheese roll.
Blogs that might be interesting
-
70 minAppetizertofu natural, fresh ginger, ketjapmarinademanis, dried seaweed, cucumber, Red pepper, lime, bunch onion, chilled seaweed salad, sesame oil, Sesame seed, black sesame seeds,seaweed salad with fried tofu -
25 minAppetizermix for, milk, egg, oil, mushroom melange, garlic, shallot, olive oil with truffle flavor, sour cream, fresh chives,blinis with mushroom caviar -
20 minAppetizercucumber, radishes, Greek yoghurt, grated horseradish, mint leaf,cucumber soup with radish and mint -
25 minAppetizerSpinach, olive oil, onion, garlic, Red pepper, chopped coriander, chopped fresh mint, vegetable stock, lemon juice, salt and freshly ground black pepper,spinach soup with garlic and lemon
Nutrition
2640Calories
Sodium0% DV0g
Fat3% DV2g
Protein14% DV7g
Carbs212% DV635g
Fiber0% DV0g
Loved it