Nici Wickes: Pear & Sultana Chutney
Saturday Morning with Jack Tame · Newstalk ZB
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Show Notes
Preserving Time!
Pear Chutney is just divine and we can have a general chat about preserving, noting that this is the season for making sauces, chutneys and jams, as well as bottling and freezing fruit and veges too.
Pear & Sultana Chutney
This is a great all round chutney that is just as perfect with cheese and crackers as it is on roasted meats or vegetables.
Pear & Sultana Chutney
This is a great all round chutney that is just as perfect with cheese and crackers as it is on roasted meats or vegetables.
Ingredients:
1 large onion, chopped finely
1kg chopped pears, not too ripe
2 apples, chopped
250g brown sugar
200g sultanas, feel free to go half n half currants/sultanas
300mls apple cider vinegar
1 tsp fennel seeds
1 tsp all spice
1 tspsalt
½ tsp freshly ground black pepper
Method:
Slowly bring all of the ingredients to a boil in a saucepan. Reduce the heat and let it happily simmer away for 1-1.5 hours until the onions and pears are truly softened. Mash or beat with an egg beater until it’s a little pulpy.
Heat 4-5 medium jars in a 150 C oven for 10 minutes to sterilise. Pour boiling water over the lids to sterilise.
Spoon the hot chutney into the hot jars. Run a knife around the inside of each filled jar to tease any air bubbles out. Wipe the rims clean and place the lids on tightly. Wipe the jars clean and cool before storing in a cupboard for 3 weeks minimum.
This chutney will keep for at least 12 months.
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