Pear and Plum Chutney
Chef: Jacob Brown as heard on Afternoons Saturday 7 March 2009
Ingredients
- 750gm cored pears
- 500gm omega plums
- 250gm onions
- 250 sultanas
- 250gm dates (pitted and chopped)
- 100g golden syrup
- 275gm brown sugar
- 2Tbsp salt
- 1/2 tsp cayenne pepper
- 2Tbsp ground ginger
- 2 star anise
- 2 cinnamon quills
- 750 ml malt vinegar
- 250ml cider vinegar
Method
Chop fruit and onions into 1 cm pieces. Slice dates and combine with remaining ingredients.
Bring to boil while stirring. Cook gently for about 2 hours, stirring occasionaly until chutney is thick.
Pour into sterilized jars and seal.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
