Summary

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

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Instructions

1. 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.
2. 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.
3. Season the chutney with salt and pepper and immediately fill the prepared glasses to the brim.
4. Close with screw caps and let stand on the lids for about 5 minutes.