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pear chutney

This is  a delicious guest recipe by Melissa Kitto, who was on belly for the May 17 radio show. Melissa is a cook (she doesn’t like to be called a chef) at Yum Yum Tree Cafe in New Brighton.

OLD FASHIONED SPICY  PEAR CHUTNEY

3 kg pears de-seeded and chopped
1 kg sultanas
750 g. dates
1 kg brown sugar
1 tbs salt
4 tbs fresh ginger grated
6 cloves garlic sliced
2 litres cider vinegar

Place ingredients in a  pot and bring to the boil, reduce heat
so a rolling boil is maintained for  2 ½ – 3 hours or until brown and
thick, stirring  to prevent it sticking to bottom of pot.

Pour into sterilised jars, makes about 8 medium jars.

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