for 300 Gram

Chutney

80 g	sugar
1 tbsp	water
1 dl	apple vinegar
2	pears, deseeded, diced
50 g	walnut kernels, roasted, coarsely chopped
15 g	ginger, peeled, diced
½	red chilli, deseeded, finely chopped
1 tsp	5-spice mix

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.

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