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Golden Saffron Pear Chutney

  • 80minutes
  • 1530calories

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Source: healthy.food.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B3, B6, C, P
MineralsCopper, Natrium, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cooking apples , peeled, cored & grated

  2. 150 g onions , peeled & finely chopped

  3. 150 g golden sultana raisins

  4. 4 oranges, juice and zest of

  5. 300 g light brown sugar

  6. 1 teaspoon ground cinnamon

  7. 1 teaspoon freshly ground nutmeg

  8. 1 teaspoon cayenne pepper

  9. 3 pinches saffron strands

  10. 2 teaspoons salt

  11. 50 g fresh gingerroot , grated

  12. 300 ml white wine or 300 ml cider vinegar

  13. 750 g pears , peeled, cored and roughly chopped

  14. 350 g tomatoes , roughly chopped

Instructions Jump to Ingredients ↑

  1. Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.

  2. Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.

  3. (It should be thick enough to coat the back of a spoon and not be too runny.).

  4. Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.

  5. Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.

  6. It is better eaten after 1-2 months.

  7. This chutney keeps for up to 2 years.

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