Pear Chutney Recipe Delia Smith

Listing Results Pear Chutney Recipe Delia Smith

WebPear chutney - Spiced fruit chutney delicious with cheese and cold meats - ripe pears, Granny Smith apples, soft brown sugar, ready-to-eat dried prunes, sultanas, shallots, …

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WebIngredients 1kg (about 6) ripe pears 150g ready-to-eat dried prunes, chopped 150g sultanas 150g raisins 200g shallots, finely sliced 2 eating apples, peeled, …

Rating: 5/5(2)
Estimated Reading Time: 2 minsCuisine: British RecipesCalories: 24 per serving1. Peel and core the pears, then chop them into chunks. Place them in a pan with the prunes, sultanas, raisins, shallots, apples, sugar and cinnamon stick. Pour in half of the cider vinegar, season and slowly bring to a simmer, stirring, until the sugar has dissolved. Cook for 25 minutes more, until tender.
2. Pour in the rest of the cider vinegar and cook for a further 30 minutes, stirring often, until thickened. If it’s still runny, simmer for another 10-15 minutes.
3. Divide the hot chutney between sterilised jars (see tip), place a disc of waxed paper directly onto the chutney and seal with airtight lids or cellophane and elastic bands. Leave to cool.

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WebPlace 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 …

Rating: 5/5(1)
Total Time: 1 hr 25 minsCategory: PearsCalories: 1843 per serving1. Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
2. Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
3. The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
4. Place chutney into the fridge after opening and use within 2-3 months.

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WebDirections In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and …

Servings: 2Difficulty: EasyAuthor: Joanne HayesSteps: 41. In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
2. Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
3. Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
4. Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.

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WebSteps to Make It. Gather the ingredients. Combine pears, brown sugar, apple cider vinegar, raisins, lemon, ginger, garlic, chile, …

Rating: 3.8/5(60)
Total Time: 1 hr 45 minsCategory: CondimentCalories: 69 per serving

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Web1. In a large saucepan, heat the oil and then add and combine rosemary, sultanas (or cranberries if you prefer), apricots and sugar. Cooking on a medium heat for about 10 minutes fry the …

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WebMethod Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise. Pour in the vinegar and boil on a high …

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Webcombine 3 bosc pears, cored and each cut into 12 wedges, 1 thinly sliced small red onion, 2 tablespoons julienned peeled fresh ginger (from a 1-inch piece), 2 …

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WebBring everything up to the boil, then stir in the chopped dried fruits and onions together with the sugar. Leave it all to simmer very gently without a lid for about 1½ hours, or until the chutney has thickened. Stir …

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WebChutney is a combination of chopped fruits or vegetables (or both) that has been simmered with vinegar, sugar and spices until reduced to a thick puree, which is then potted and …

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Webtomato Pear Apple sugar apple cider vinegar raisins print shopping list Preparation steps 1. Preheat the oven to about 220°C (approximately 430°F). Preheat the broiler. 2. Blanch the tomatoes for a few seconds in …

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Webpears, sea salt, chili powder, freshly ground black pepper, apple cider vinegar and 11 more. Spiced Pear Apple Sauce KitchenAid. brown sugar, cinnamon, …

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WebPeel and finely grate the ginger. Add the pears, onions, ginger, and the remaining ingredients to a pot. Bring to a boil, stirring often. Reduce the heat to low, and simmer …

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Web10 pears, firm, cored and finely diced print recipe shopping List Method 1 Add the brown sugar, vinegar, cinnamon, nutmeg and saffron strands to a large pan and place over a …

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WebA spoonful of homemade chutney will jazz up chicken, pork or a platter of cheese and crackers. Mix with mayo and curry powder for a one-of-a-kind spread on a …

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WebPeel and core the pears then chop into rough chunks. In a large pan, bring the sugar and vinegar to the boil, then add the pears and the rest of the ingredients. Simmer over a low

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WebHow To Make Peach Chutney Dice all the ingredients. To get an even chop, I often use either this push chopper, or this pull chopper. Place all ingredients in a 1.5 …

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