|My garden fresh harvest|
Pear and Persimmon Chutney
Ingredients:1 1/2 kg pears, chopped
6 persimmons, chopped
1 large red onion, diced
5 green chillies, sliced
5 stems rhubarb, sliced
2 tbs lemon rind, finely sliced
1 tbs nasturtium pods, finely sliced
500gm dried fruit
(I used diced dried pear, currants and diced figs)
|The pickling liquid|
1 tsp nutmeg, freshly grated
1 tsp cinnamon
100 ml lemon juice, freshly squeezed
800 ml apple cider vinegar
1 cup dark brown sugar
1 cup raw sugar
1/4 cup backstrap molasses
Method:Place all the ingredients below the fresh fruit in a large pot and bring to a simmer until the sugars dissolve, add the fresh fruit and simmer gently for 1 1/2 hours.
Preserve in clean sterilised jars per the usual methods and set aside for 4 weeks for the flavour to develope.
Enjoy with curries, cheeses, cold meats, as a part of an antipasto platter, added to cream cheese as a dip or in a sandwich.
|3 jars of perfect chutney|