Pear And Raisin Chutney
As I mentioned in my previous post, I almost missed my yearly winter jam and chutney making session. Once I had made my strawberry jam, my attention turned to what other fruit and vegetables I had which could be converted into
  1. Steam cook or microwave the diced pear till well cooked. Using a masher or wooden spoon, break the cooked pears till mushy but not a purxe9e.
  2. Put the minced onion, demerara sugar, apple juice, vingar, fresh ginger, mustard seeds, chiil flakes and salt in a pan. Cook this mixture over medium heat, stirring constantly, until the sugar dissolves.
  3. Add the mashed pear and raisins and bring to a boil. Turn down the heat to low and cook, stirring frequently until all the liquid has almost evaporated. Add the garam masala, stir and cook till all the liquid had evaporated.
  4. The chutney must still be very moist.
  5. Ladle the hot chutney into hot sterilized jars and seal.
Recipe Notes

This recipe gave me enough chutney to fill two 250 gm jars.