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Pear & dried apricot chutney

Pear & dried apricot chutney

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  • Preparation and cooking time
    • Prep: -
    • Cook:
    • Ready in 2 hours
  • Easy
  • Makes about 850ml/1½pts

Use up that extra fruit and make a delicious pear & dried apricot chutney

Nutrition: per rounded tbsp
HighlightNutrientUnit
kcal78
fat1g
saturates0g
carbs20g
sugars13g
fibre1g
protein1g
low insalt0.31g
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Ingredients

  • 425g ripe tomatoes, peeled, deseeded and chopped
  • 425g caster sugar
  • 140g cooking apple, peeled, cored and chopped
  • 140g onion, finely chopped
  • 140g dried apricot, chopped
  • 3tbsp chopped fresh root ginger
  • 2tsp salt
  • 450ml white wine vinegar
  • 1 ¼kg pear, peeled, cored and cut into bite-size pieces

Method

  • STEP 1

    Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, October 2005

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Overall rating

A star rating of 4.8 out of 5.15 ratings
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