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Pear and Mustard Chutney
for your favorite pork or lamb dishes - makes 500 ml
Ingredients
| 6 large | firm but ripe pears, peeled, quartered and cored |
| 60 g | coarse-grain mustard |
| 180 ml | white wine vinegar |
| 100 g | brown sugar |
| 1 large | onion . minced |
| 1/2 tsp | cloves, ground |
| 1/2 tsp | nutmeg, ground |
| 1/2 tbsp | allspice, ground |
Method
Preparation time: ca. 15 min Resting time: ca. 12 hrs / Grade of difficulty: easy / Calories per portion: n/a
Place all the ingredients in a bowl, stir well, cover and marinate overnight at room temperature.
The next day, transfer the mixture to a non-aluminium saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until the mixture thickens, 1.5-2 hours.
Transfer to jars with tight-fitting lids, let cool, cover and refrigerate for up to 3 weeks.
The next day, transfer the mixture to a non-aluminium saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until the mixture thickens, 1.5-2 hours.
Transfer to jars with tight-fitting lids, let cool, cover and refrigerate for up to 3 weeks.
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