Ginger, Pear and Carrot Chutney

Ingredients

• 5 medium pears, peeled, cored and diced
• 2 onions, finely diced
• 1/2 packet (125 g) sultanas
• 1 Tbsp (15 ml) mild curry powder
• 1 Tbsp (15 ml) grated fresh ginger
• 1 tsp (5 ml) whole mustard seeds
• 1 1/2 C (375 ml) cider vinegar
• 1 1/2 C (375 ml) treacle sugar
• 2 tsp (10 ml) salt
• 4 medium carrots, peeled and coarsely grated

Instructions

1. 1

   Preheat the oven to 160 °C. Sterilise some jars by washing them in hot, soapy water, rinsing them well and placing them in the preheated oven for 20 minutes.

2. 2

   Place all the ingredients, except the carrots, in a saucepan and bring to the boil, stirring until the sugar dissolves. Turn down the heat and simmer on medium for 30 minutes.

3. 3

   Add the carrots and reduce the heat to low. Simmer for another 30 minutes until the liquid has reduced and the mixture has thickened.

4. 4

   Ladle the hot chutney into the jars and seal well. Store in a cool, dark place for at least 2 weeks to allow the flavours to mature. If sterilised, sealed and stored properly, the chutney can last for up to 12 months. Refrigerate once opened.

5. 5

   Serve with strong cheese and a crusty loaf.