Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chutney
Utensils
1 preserving jar, approx. 300 ml, rinsed with hot water
How it's done
Chutney
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the vinegar, bring to the boil. Reduce the heat, add the pears and all the other ingredients up to and including the spice mix, cover and simmer for approx. 30 mins., stirring occasionally. Ladle the chutney into the clean, pre-warmed jar while still hot, fill the jar to just below the rim, seal immediately, leave to cool on a towel.
| That fits: | Fine Food Pâté en croûte |
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