Pear chutney from sabina posthumus

Name: pear chutney from sabina posthumus
Total time: 80 min
Yield: 0
Ingredients: lemon; 1 kilogram pears peeled and diced; 1 onion; 2 toes garlic; 500 gram sugar; 1 teaspoon salt; 500 milliliters White wine vinegar; tablespoon mustard; 1 teaspoon cinnamon; teaspoon cayenne pepper

Ingredients

Lemon
1 kilogram pears peeled and diced
1 onion
2 toes garlic
500 gram sugar

1 teaspoon salt
500 milliliters White wine vinegar
Tablespoon mustard
1 teaspoon cinnamon
Teaspoon cayenne pepper

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.