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Articles
2020-08-13 / test@t

Chutney from pears, apples and dried apricots

This chutney is well served with fatty meat or poultry, including a baked whole goose, pork neck or duck breasts. It tastes best if the meat is very hot and the chutney is cold.

Chutney from pears, apples and dried apricots
Ingredients
  • 350 g dry
  • 1 kg of pears
  • 150 g apples
  • 140 g onion
  • 2–3 cm fresh ginger root
  • 450 g chopped tomatoes
  • 400-450 g caster sugar
  • 400-450 ml white wine vinegar
  • 1-1.5 tsp salt

STEP-BY-STEP COOKING RECIPE

Step 1
Peel apples and pears. Cut into 4 pieces and core. Cut into small slices. Cut dried apricots and onions in the same way. Chop the ginger.
Step 2
Combine prepared ingredients, excluding pears, with tomatoes (no juice), sugar, salt and vinegar in a heavy-bottomed saucepan. Bring to a boil.
Step 3
Cook over low heat, stirring with a wooden spoon, until thick, about 1 tsp.
Step 4
Add the pears and cook for another 30 minutes, stirring occasionally. Cool completely and place in sterilized jars.
Cooking time
2h
Servings
800
Catalog

Tags

apples, tomato, pear, to dry, ginger, sauce, wine vinegar, chat, sauce for meat dishes,

Categories

Snacks, Desserts,
See more