Name: Pear, rhubarb and cinnamon chutney
Cook time: 70 min
Total time: 70 min
Ingredients: 3 pears (690g), peeled, cored, chopped coarsely; 2 red onions (340g), chopped finely; 3 cup (330g) coarsely chopped rhubarb; 1 1/2 cup (330g) firmly packed light brown sugar; 2 cup (500ml) cider vinegar; 2 teaspoon ground cinnamon; 3 fresh long red chillies, sliced thinly; 1 teaspoon coarse cooking salt

Ingredients

3 pears (690g), peeled, cored, chopped coarsely

2 red onions (340g), chopped finely

3 cup (330g) coarsely chopped rhubarb

1 1/2 cup (330g) firmly packed light brown sugar

2 cup (500ml) cider vinegar

2 teaspoon ground cinnamon

3 fresh long red chillies, sliced thinly

1 teaspoon coarse cooking salt

Method

1.Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 50 minutes or until chutney is thick.

2.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

3.Store chutney in a cool, dark place for at least three weeks before opening.

Woman's Weekly Food