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Title: Pear Chutney
Categories: Chutney, Indian
Yield: 1 Batch
5 lb Hard pears; peeled, sliced
2 lb Brown sugar
3 pt Cider vinegar
1 lb Seedless raisins
3 cl Garlic; peeled, minced
2 tb Mustard seeds
6 tb Salt
1 ds Cayenne pepper
16 oz Preserved ginger;
- sugar rinsed off, chopped
Mix pears and sugar in large kettle and cook gently until mixture is
thick and smooth. Stir frequently. Add remaining ingredients and
bring to a boil. Remove from heat and let stand overnight. Return to
medium heat and bring to boil. Pack while hot in hot, sterilized jars
and seal.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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