APPLE, PEAR & ROSEMARY CHUTNEY - Cuisine Magazine - From New Zealand to the World
This versatile chutney is a great one to have at hand to pep up sandwiches or cheese boards.
Ingredients
- 900g cooking apples, such as Granny Smith, peeled, cored & finely diced
- 600g pears, peeled, cored & finely diced
- 500g light muscovado (or brown) sugar
- 2 onions, finely chopped
- 700ml apple cider vinegar
- 2 tablespoons finely chopped rosemary leaves
- 2 teaspoons fine salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried chilli flakes
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