pear and walnut chutney

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  • 1.5kg firm pears
  • 400g cooking apples
  • 1 cup vinegar
  • 1/2 cup lemon juice
  • 1 cup brown sugar
  • 1 cup chopped raisins
  • 1 cup chopped dates
  • 1 cup chopped walnuts


Peel, core and chop pears and apples.
Combine all ingedients in a preserving pan and bring to the boil. Simmer gently for 1 1/4 hours to thicken. Pour into sterilised jars and seal when cold.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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