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