Ingredients
Serves: 10
- 500g pears, peeled, cored and chopped
- 500g tomatoes, peeled and chopped
- 2 large onions, chopped
- 2 fresh red or green chillies, seeded and chopped
- 125ml cider vinegar
- 100g dark brown soft sugar
- 1 dessertspoon grated root ginger
- 1/2 teaspoon mustard powder
Method
Prep:25min ›
Cook:45min ›
Ready in:1hr10min
- In a heavy saucepan or casserole, combine all ingredients and bring to the boil. Reduce heat and simmer uncovered for 30 to 45 minutes. Stir occasionally to prevent burning.
- Ladle the hot chutney into sterilised jars and seal.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
It is very tasty and sweet. I added two small red chillies and that gave it a lovely heat but not too hot. I used canned chopped tomatoes, which I didn't realise had tomato juice in it until I added them. After tasting I would say that it was still yummy but potentially more juicy than was intended. Very easy recipe to make. It made 8 small sacla size jars. - 16 Nov 2014
Made this and found not only is the cooking time very ambitious (it will take considerably longer than 45mins to cook down), but the chutney was very wet. Found it too spicy too, so to fix all issues, I boiled down some bramley apple with very little vinegar and some sugar, plus a little smoked paprika. Added this to the original mix and boiled a bit longer. The result was passable and less wet and spicy. It will make a reasonable addition to the cheese board at Christmas. - 03 Dec 2015
I did add a lot of chile to take the edge off the sweetness. Used homegrown tomatoes, chiles and pears as well! I probably needed more liquid - I had to bash out the bubbles. - 06 Mar 2015
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