Oriental Pear Chutney
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g pear (s), weihed and prepared
- 50 g date (s), dried
- 50 g fi (s), dried
- 80 g onion (s), red
- 100 ml balsamic vinegar, bianco
- 125 ml apple juice, clear
- 2 star anise
- 2 clove (s)
- 0.5 ½ cinnamon stick (s)
- 0.5 ½ pack preserving sugar 3: 1
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Peel the pears, cut into small cubes and weigh 600 g. Finely chop the dried fruit. Peel and finely dice the onions. Measure out the vinegar and apple juice.
- Mix well all ingredients and spices in a saucepan with preserving sugar. Bring to the boil while stirring over high heat and cook for at least 3 minutes, stirring occasionally.
- Season the chutney with salt and pepper and immediately fill the prepared glasses to the brim.
- Close with screw caps and let stand on the lids for about 5 minutes.
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