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 \N | Pears; peeled, cored, |
| \N \N | 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.