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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ohh, so you want something different for your special cheese platter ......hey then h'ava go at this ...... this maybe the recipe you need! This is soooooooo good! This is a bewdiie mate! DH says This chutney is great with Blue Cheese. I just prefer it on a cracker 's, damper or bread with cold meat! Serving size depends on what size jars you may use. Ingredients:
600 ml apple cider vinegar |
1 kg pear, peeled, cored and chopped (pears such as beurre bosc) |
450 g pitted dates, chopped |
2 red delicious apples, peeled, cored and chopped |
450 g shallots, sliced thinly |
1 1/2 cups brown sugar (firmly packed cups) |
2 cinnamon sticks |
salt and pepper (optional) |
Directions:
1. Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
2. Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
3. The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
4. Place chutney into the fridge after opening and use within 2-3 months.
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