Pear and mustard chutney

1 servings

Ingredients

Quantity Ingredient
6 larges Firm but ripe pears, pref Bosc or Comice -- peel/quarter/core
¼ cup Meaux or other whole-grain mustard
¾ cup White wine vinegar
½ cup Firmly packed brown sugar
½ cup Minced yellow onion
½ teaspoon Ground cloves
½ teaspoon Ground nutmeg
½ teaspoon Ground allspice

Directions

Place all ingredients in a bowl, stir well, cover and marinate overnight at room temperature.

The next day, transfer the mixture to a nonaluminum saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, until mixture thickens, 1-½ to 2 hours.

Transfer to jars or other containers with tight-fitting lids, let cool, cover and refirgerate for up to 3 weeks.

Makes about 2 cups.

Typed for you by Marjorie Scofield 11/3/95 Recipe By : Williams-Sonoma Kitchen Library, Pork & Lamb From: Marjorie Scofield Date: 11-12-95 (09:27) (159) Fido: Cooking

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