The secret to this chutney is the crystallised ginger and cayenne that pack a great punch! It also has the advantage of being a long keeping chutney, so make plenty to see you through the year!
A good preserving pan, stockpot or a large heavy bottomed saucepan.Sterilised jars and lids for bottling
2kg of Pears, Peeled, cored and diced1 Green Capsicum. De-seeded and small dice500gmsa peeled sliced and diced Onion (optional225g Raisins500g white sugar1 teaspoon cayenne pepper½ teaspoon salt100g fine slice/dice crystallised ginger1 litre of cider vinegar
Muslin bag containing½ teaspoon of allspice berries (bruised)½ teaspoon cloves (bruised)3 small cinnamon sticks, broken upHint…no muslin...a new chux cloth or similar works just as well!