South African recipe for Pear and Plum Chutney
750g South African William pears, peeled, cored and roughly chopped
300ml just-boiled water
1 large onion, chopped
375g South African plums, pitted and roughly chopped
50g raisins or sultanas
300ml white vinegar
300g demerara sugar
1tsp ground ginger
1tsp ground allspice
Put the pears into a large saucepan and cover with the just-boiled water. Add the onion, plums, raisins or sultanas, salt, vinegar, sugar, ginger and allspice. Stir well.
Simmer until the chutney has reduced down and is thick and pulpy – about 45 minutes, stirring often. Remember that the chutney will only thicken a little more as it cools, so it should be the right consistency before you pot it.
Pot the chutney in warm sterilised jars and seal whilst hot. Keep in a cool place and use within 6 months.
Recipe provided by Beautiful Country, Beautiful Fruit.