For the pear chutney, peel pears and apples, quarter them, remove the core. Cut the fruits into fine slices. Peel and finely chop the onions.
Put everything in a saucepan with the remaining ingredients. Bring to a boil while stirring and simmer for about 30 to 40 minutes, stirring frequently.
Pour into sterile jars and seal tightly.
Preparation Tip:
The pear chutney lasts between 3 and 4 weeks stored in the refrigerator.
Related Recipes:
Brie Pears for RacletteFor the Brie pears for raclette, peel the pears, quarter them, remove the core and cut the pears into wedges...
Smoked Char Mousse in Zucchini Coat and Paprika ChutneyFor the smoked char mousse wrapped in zucchini and paprika chutney, first cut zucchini into very thin slices...
Stewed FruitComment by Rainer Sass: Ideal for autumn evenings, but unfortunately not suitable for kids, because rum and...
Rack of Lamb Wrapped in Bacon on Turnip Vegetables with Potato …Clean the potatoes, make, remove the peel and finely press through a press. Chop the chives and parsley and...
Potato Pancakes with Apple CompoteRinse the apple, cut into quarters and remove the skin from all but one quarter. Remove the core. Cut the...
Heaven and HellHeaven and hell is also called heaven and earth Remove the skin from the apples, remove the core, cut into...
Crab Tails in Coconut Sauce with SpaghettiMake spaghetti al dente in salted water according to package directions. Remove crab tails from shell, cut in...
Kohlrabi with Boiled Potatoes and Breaded ChopsPeel the tubers of kohlrabi, cut into quarters and cut into narrow slices with a grater. Roll up the green of...
Caramel Sauce, Caramel Sauce…The simplest preparation, in a description by V. Klink: Melt the sugar in a small pot or in a frying pan. Be...
Viennese Goulash SoupFor the Viennese goulash soup, first chop the onions and garlic very finely. Cut bacon into small cubes. Heat...