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Pear chutney

Ingredients

Preparation method

  1. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise.

  2. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape.

  3. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge.

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This recipe is from...

Castle in the Country bbc_two Castle in the Country

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