Summary

Ingredients

• 1 ½ kg pear (s), quartered, pitted and peeled
• 500 g nectarine (s), quartered, pitted and peeled
• 1 lemon (s), organic
• 300 g suar
• 500 ml apple juice
• 200 ml apple cider vinegar
• 0.5 teaspoon ½ coriander powder
• 0.5 teaspoon ½ cardamom powder
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ curry powder
• 0.5 teaspoon ½ clove powder
• 1 pinch nutmeg
• 100 g iner, fresh, peeled and finely diced
• 1 stick cinnamon

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Instructions

1. Finely dice the pears and nectarines. Rub the lemon peel and then squeeze the lemon. Put all ingredients in a large saucepan and slowly reduce to a low heat (without a lid). It can take up to 2 hours to boil down. In between, please stir again and again, as the chutney can burn quickly, especially towards the end. Take out the cinnamon stick and puree the chutney lightly in pieces.
2. Pour hot into twist-off glasses and let cool upside down. The amount makes approx. 4 glasses and can be kept for up to 2 years.