Pear Chutney
Print recipe
| Serves | 3 cups |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Condiment |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue |
| From book | Friendly Food |
Pear chutney, a low salicylate chutney.
Ingredients
- 4 tins Pears in syrup (410g can)
- 1/2 cup Brown sugar (firmly packed)
- 1 1/2 teaspoon Citric Acid
- 1 teaspoon Sea salt
Directions
| 1. | Drain the pears and pour the syrup into a saucepan. Bring it to the boil and boil until the mixture is reduced by half. |
| 2. | Chop the pears. Add the pears, citric acid, sugar and salt to the syrup. Reduce the heat and allow to simmer for 10 to 15 minutes, or until thick. |
| 3. | Pour into hot sterilised jars. Once opened store in the fridge. Makes about 3 cups. |
Note
Low chemical / Failsafe
