Pearchutney

Name: pearchutney
Cook time: 60 min
Total time: 60 min
Yield: 1
Ingredients: 1 kg hard pears in pieces (unpeeled); 500 g Red onion in parts; 1 toe garlic in slices; 2 limes scrubbed and sliced; 300 g dates pitted, coarsely cut; 2 cm fresh ginger in slices; 2 tablespoons mustard seed; 2 cinnamon sticks; 250 ml Red wine vinegar; 250 g Brown sugar

A tasty recipe. The vegetarian side dish contains the following ingredients: hard pears (in pieces (unpeeled)), red onion (in parts), garlic (in slices), limes (cleaned and sliced), dates (pitted, chopped), fresh ginger (in slices), mustard seeds, cinnamon sticks, red wine vinegar and brown caster sugar.

Ingredients

Kitchen Stuff

jam jars with screw lid

Directions

Put the pear, onion, garlic, lime, dates, ginger, mustard seeds and cinnamon sticks with the red wine vinegar in a stainless steel pan.
Bring to the boil and let it simmer for 45 minutes.
Add the sugar and cook for 3 minutes uncovered, so that most of the moisture evaporates.
Season the chutney with salt and (freshly ground) pepper.
Boil the jam jars with lids in 15 minutes in a large pot of boiling water.
Put the chutney in the clean containers.
Turn the lids on, put the pots upside down on a tea towel and let them cool down.
The chutney is edible after about 1 month and can be kept in closed pot for about 1 year.
Delicious as a side dish with an Indian meal or as a dessert with a cheese plate..