Pear Chutney Recipe Mary Berry

Quick & very easy pear chutney – Phil's Home Kitchen

Recipe: quick pear chutney – makes one large jar. 3 large pears, peeled, cored and chopped small. 1 small red onion, peeled and finely chopped. 160ml cider vinegar. 60g soft brown sugar. a few gratings of nutmeg. a …

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Pear Chutney Recipe Food.com

directions. 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 …

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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Pear Chutney Recipe and Canning Instructions The …

This pear chutney is tangy and sweet and pairs beautifully with cheese and spicy foods including (but not limited to) East Indian-style dishes. …

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

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Pear chutney recipe delicious. Magazine

Method. 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 …

Rating: 5/5(2)
Estimated Reading Time: 1 minCuisine: 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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Pear and Ginger Chutney Recipe Great British Chefs

150g of sultanas. 10 pears, firm, cored and finely diced. 3. Allow the chutney to cool completely in the pan. When cool, pour into a large sterilised jar (or several small ones) to store. If not sealed, the chutney will keep for a week in the …

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Pear chutney Country Living Magazine UK

Directions. Put all of the ingredients into a stainless-steel preserving pan, except for the sugars. Bring to the boil, then simmer for 15 minutes, to soften the pears. Add the sugar and heat gently until dissolved. …

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