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Pear chutney

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes approx. 1 litre

By James Martin

From Castle in the Country

Shopping list

Ingredients

How-to videos

Method

  1. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise.

  2. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape.

  3. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge.