Spicey pear chutney

Yield: 1 servings

Measure Ingredient
½ cup Cider vinegar
¾ cup Loosely-packed light brown sugar
¼ cup Peeled; chopped onion
¼ cup Chopped sweet red pepper
½ cup Raisins
1 tablespoon Chopped garlic
3 tablespoons Peeled; chopped fresh ginger
½ teaspoon Salt
½ teaspoon Cayenne pepper
6 Pears; peeled, cored,
And sliced 1/4" thick

In a saucepan, bring the vinegar and sugar to a boil. Add all the remaining ingredients except the pears and simmer five minutes. Add the pears and simmer an additional five minutes before removing from the heat. Cool 15 minutes, then transfer to a clean container and refrigerate up to 2 weeks.

This recipe yields 3 cups of chutney.

Recipe Source: A SPECIAL THANKSGIVING - recipes from THE 21 COOKBOOK by Michael Lomonaco (c) 1995 Doubleday Publishers From the TV FOOD NETWORK - (Show # TG-SP96 broadcast 11-02-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-30-1997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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