Summary

Ingredients

• 1 ½ kg pear (s)
• 500 g onion (s)
• 4 clove (s) garlic
• 250 g prunes, (without stone)
• 250 ml vinegar, (white wine vinegar)
• 200 ml lemon juice
• 4 teaspoons coriander, ground
• 4 teaspoons black pepper, ground
• 2 teaspoons cayenne pepper
• 2 tablespoon ginger, freshly grated
• 4 teaspoons salt
• 500 g preservin suar, 2: 1

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Instructions

1. Wash and peel the pears. Halve the fruit, remove the core. Cut the halves into small cubes. Peel and finely chop the onions and garlic cloves. Cut the prunes into small cubes. Mix the prepared ingredients with the vinegar, lemon juice and spices in a large saucepan and bring to the boil while stirring. Simmer for 35-40 minutes over low heat, stirring occasionally.
2. Let the mixture cool down a little, then add the preserving sugar and bring to the boil again, stirring occasionally. Let simmer for about 4 minutes. Pour the chutney boiling hot into prepared jelly jars and close them tightly.
3. The amount makes about 14-15 glasses (250ml content per glass)