Pears chutney
Instructions
Peel the pears, discard the cores and cut into small cubes, Peel the onions and chop finely.
Pour the pulp of pears, drained apricots from vinegar, chopped onions in a crock and put to cook very slowly for about 30 minutes, until the ingredients have softened, stirring occasionally with a wooden spoon.
Add the raisins, Pecans, sugar, salt, spices and vinegar aromas.
Turn up the heat and continue cooking, stirring, until the sugar is completely dissolved.
Then lower the heat and continue cooking for 1 hour and 15 minutes, stirring occasionally, until the mixture is reduced by addensandosi.
Serve as appetizers with Aloo cakes, or as a sauce for lamb kebabs.
Ingredients and dosing for 4 persons
- 750 g of pere
- 350 g of onions blondes
- 220 g of rehydrated dried apricots in white wine vinegar
- 2 spicy chilies
- 2 teaspoons of sultanas
- 1 handful of pecans
- 220 g of sugar
- 1/2 teaspoon of salt
- 1 tablespoon of chopped fresh ginger
- 1/2 teaspoon of crushed coriander seeds
- 1/2 teaspoon of mustard seeds
- 40 cl of white wine vinegar