Zutaten für Pear Apple Chutney
- 1 teaspoon black peppercorns
- Pears
- Cooking Apples
- Fresh Peaches
- Tomatoes
- Lemons
- Orange
- 1 cup cider vinegar
- 1 cup brown sugar
- Raisins
- Water Chestnuts
- Crystallized Ginger
- Garlic
- Mustard Seeds
- Ground Ginger
- Worcestershire Sauce
- Salt
- Ground Cinnamon
- Cayenne Pepper
- Ground Allspice
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Zubereitung von Pear Apple Chutney
- Tie 1 teaspoon of black peppercorns in a small piece of cheesecloth, creating a sachet.
- In a large pot, combine the pear (2 lbs, peeled, cored, and chopped), apple (1 lb, peeled, cored, and chopped), brown sugar (1 cup), cider vinegar (1 cup), red onion (1/2 cup, finely chopped), ginger (2 tablespoons, minced), jalapeño pepper (1-2, finely minced, remove seeds for less heat), and the peppercorn sachet.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce the heat to low, and simmer uncovered for 2 hours, stirring occasionally. The chutney will thicken as it simmers. Adjust heat as needed to maintain a gentle simmer.
- Carefully remove the peppercorn sachet from the chutney.
- While the chutney is still hot, ladle it into sterilized jars, leaving 1/4 inch headspace at the top.
- Remove any air bubbles by gently running a non-metallic utensil along the sides of the jars.
- Wipe the rims of the jars clean with a damp cloth.
- Place the lids and bands on the jars, tightening them fingertip tight.
- Process the filled jars in a boiling water bath for 10 minutes. Ensure the jars are fully submerged in boiling water.
- Remove the jars from the water bath and let them cool completely. You should hear a 'pop' sound as the jars seal. Check for proper sealing.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
442g
Fat
1g
Carbs
48g
