Pear and onion chutney

Ingredients

• 1/2 pound / 225 grams white onions finely chopped (approx 2 medium sized onions)
• 1 1/2 pound / 675 grams firm fresh pears (peeled and finely chopped)
• 1 cup / 150 grams sultanas
• 1/4 cup / 60 ml red wine vinegar ((or white wine vinegar or sherry vinegar))
• 2 tablespoons / 25 grams dark brown sugar
• 1/2 teaspoon dried chili flakes
• 1 tablespoon olive oil

Instructions

1. 1

   Peel the pears, discard any pips and chop into 1cm pieces. For a smoother chutney, you could grate the pears.

2. 2

   Peel the onions and chop into a fine dice. For a smoother chutney, whizz the onions in a food processor. Do not grate the onion as this will create too much onion juice which will give a bitter taste.

3. 3

   Fry the onions on a low heat in 1 tablespoon of olive oil until just starting to soften.

4. 4

   Add the remaining ingredients, stir well, and bring to the boil.

5. 5

   As soon as the chutney starts to boil, turn down the heat to a low simmer, cover the pan with a lid and leave to simmer for approximately 1 and a half hours, stirring occasionally.

6. 6

   The chutney will be done when it turns thick and syrupy and leaves a clean trail on the bottom of the pan when you draw a spoon through it.

7. 7

   If the chutney is still watery after 1 hour and 15 minutes, remove the lid for the final 15 minutes to allow it to thicken.

8. 8

   Pour the hot chutney into warm sterilised glass jars and seal.

9. 9

   Store unopened in a cool dark place for up to 6 months. Once opened store in the refrigerator and use within 6 weeks.