I'd planned a cook day with the threat of bad weather so got to work making lots of lovely tomato sauce for the freezer, and pear chutney. We have 2 ancient pear trees, variety unknown, but both wonderful prolific, the pears aren't lookers - a bit lumpy, but their flavour is sweetly almondy, and their flesh is lusciously juicy. Even though I can eat the most prodigious quantity of fruit, they defeat even me, so chutney is a good option. I researched various recipes, then amended to make a version to our taste with toasted cumin and coriander seeds. Here it is below;
Pear chutney - September 2013
2kg pears, when peeled and chopped
3 cooking apples3 onions
Goodly amount of following spices toasted; cumin, coriander, mustard seed. Bashed.
Chilli flakes 1 tsp.
2 tsp salt400g sugar (granulated) (could be a bit less?)
300ml malt vinegar .
Put in pan, boil, stir intermittently, when soft, bottle in warm sterilised jars.Store for 3 months – if possible to wait!