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Prepare pears chutney
The pear chutney is a real highlight in my autumn kitchen. At the end of the pear season I tried the chutney and was absolutely enchanted by the sweet and sour taste, which goes perfectly with cheese and bread. Since then, I prepare it every year and can not do without!
Ingredients
- 1 kg Ripe pears
- 2 Onions
- 2 cloves of garlic
- 100 g sugar
- 100 ml White wine vinegar
- 1 Teaspoon salt
- 2 Teaspoon curry powder
- 1 Teaspoon cinnamon
- 1⁄2 Teaspoon Cloves
- 100 g raisins
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Directions
To make the pear chutney recipe, first peel the pears, onions and garlic cloves and cut them into small cubes. Here I recommend not to cut the pears too small, because they still disintegrate a little during cooking.
Then, in a large saucepan, caramelize the sugar over medium heat. Once it takes on a golden brown color, you can deglaze with white wine vinegar.
Next, add the pears, onions and garlic. Stir well and simmer a little.
Meanwhile, mix salt, curry powder, cinnamon and cloves in a small bowl. Then add the spice mixture to the pears and mix well.
Finally, add the raisins and simmer over low heat for about 30-45 minutes. Stir regularly so that nothing burns. The chutney should have a thick consistency.
Then fill the still hot pear chutney into sterilized jars and seal well.
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GretarezeptePrepare pears chutney
The pear chutney is a real highlight in my autumn kitchen. At the end of the pear season I tried the chutney and was absolutely enchanted by the sweet and sour taste, which goes perfectly with cheese and bread. Since then, I prepare it every year and can not do without!
To make the pear chutney recipe, first peel the pears, onions and garlic cloves and cut them into small cubes. Here I recommend not to cut the pears too small, because they still disintegrate a little during cooking.
Then, in a large saucepan, caramelize the sugar over medium heat. Once it takes on a golden brown color, you can deglaze with white wine vinegar.
Next, add the pears, onions and garlic. Stir well and simmer a little.
Meanwhile, mix salt, curry powder, cinnamon and cloves in a small bowl. Then add the spice mixture to the pears and mix well.
Finally, add the raisins and simmer over low heat for about 30-45 minutes. Stir regularly so that nothing burns. The chutney should have a thick consistency.
Then fill the still hot pear chutney into sterilized jars and seal well.
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