Summary

Ingredients

• 1 kg pear (s)
• 300 g onion (s)
• 3 chilli pepper (s), red
• 200 g suar
• 250 ml vinegar, (honey vinegar)
• 50 ml white wine, dry
• 2 tablespoon thyme, dried
• 1 teaspoon black pepper from the mill
• 1 teaspoon salt

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Instructions

1. Peel and dice the pears and onions.
2. Core the chilli and cut into fine strips.
3. Put all ingredients in a saucepan and bring to the boil. Let it simmer over a low heat, this can take up to 2 hours. Stir frequently at the end, as the mixture can easily burn.
4. If you don`t like the slightly lumpy consistency, you can also puree.
5. Pour hot into twist-off jars and close immediately. Let cool while standing upside down.
6. The chutney goes very well with cheese.