Pear & dried apricot chutney
- Preparation and cooking time
- Prep: -
- Cook:
- Ready in 2 hours
- Easy
- Makes about 850ml/1½pts
Skip to ingredients
- 425g ripe tomatoespeeled, deseeded and chopped
- 425g caster sugar
- 140g cooking applepeeled, cored and chopped
- 140g onionfinely chopped
- 140g dried apricotchopped
- 3tbsp chopped fresh root ginger
- 2tsp salt
- 450ml white wine vinegar
- 1 ¼kg pearpeeled, cored and cut into bite-size pieces
Nutrition: per rounded tbsp
- kcal78
- fat1g
- saturates0g
- carbs20g
- sugars13g
- fibre1g
- protein1g
- salt0.31glow
Method
step 1
Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.
