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Pear Chutney


1.4 kg pears
450 g onions
450 g green tomatoes
225 g seedless raisins
225 g celery; finely chopped
675 g demerara sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
15 g salt
5 peppercorns
1.1 litres vinegar

Peel, core and slice the pears, peel and chop the onions, wipe and cut up the tomatoes and cut up the raisins. Put all these ingredients into a pan and cook gently until tender. Add the celery, sugar, spices and vinegar and simmer for 4 hours, until the chutney is sufficiently thick. Pot and cover.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.