Pear Chutney with Ginger

Prepare:

Remove skin from pears, quarter, core, dice and weigh out 700 g. Halve the peppers, remove the stems and seeds, and remove the white membranes. Rinse the peppers, cut into small pieces and weigh out 300 g. Clean the spring onions, rinse, cut in half lengthwise, cut into fine rings and weigh out 150 g. Measure 250 ml vinegar and grind coarsely with the pears. Remove the peel from the ginger, grate and weigh out 25 g.

Prepare:

Put all ingredients – except salt and Tabasco – in a saucepan, bring to a boil while stirring and make 8 min, stirring occasionally. Season the chutney with salt and Tabasco. While stirring, bring the whole thing to a boil again. Fill chutney on the spot to the brim in prepared jars, seal with twistoff lids#, turn to the other side and leave on lid for about 5 min.

Diabetics should use sugar substitutes.

Tip: Rinse 1 lime hot, rub dry, thinly remove the zest and cut the zest into very fine strips or use a string trimmer/zest ripper to remove the zest.

Add the lime zest to the jelly after cooking. But please note, this will shorten the shelf life.

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