Mary Miso - Recipes for every day - Cookbooks
zest and juice of 1 lemon
1kg pears, diced
25g grated ginger
100g sugar
50g jam sugar
½ chilli, chopped
4 twigs rosemary, chopped
1 pinch of salt
Heat up all ingredients in a pan. Let cook until soft.
Fill into hot jars.
Tip: This pear chutney goes nicely with bagels with apple and brie
