Pear & Date Chutney from The Sugar Club Cookbook by Peter Gordon
Chutneys and relishes are such wonderful things to make, to store and also to give away. Like bread, once you’ve made them a few times you should experiment with your own flavours. If they turn...
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Ingredients
- 2 teaspoons ground red chilli powder
- 1.5kg (3¼ lb) red onions, peeled and finely sliced
- 1kg (2¼lb) carrots, peeled and grated
- 2 tablespoons sea salt
- 1.5kg (3¼lb) demerara sugar
- 1 litre (1¾ pints) cider vinegar
- 3kg (6½lb) ripe pears
- 1kg (2¼lb) pitted dates
- 2 tablespoons fennel seeds
- 2 tablespoons cumin seeds
- 200ml (7fl oz) cooking oil
- 2 tablespoons coriander seeds
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