Yunquera recipes

Green Tomato and Pear Chutney

720 g under-ripe pears, peeled and chopped
1.3 kg green tomatoes, chopped
400 g onions, chopped
150 g dried currants or raisins
45 g black mustard seeds
500 ml brown vinegar
400 g brown sugar
2 teaspoons salt
1 tablespoon ground dried coriander
1 tablespoon ground ginger
2 teaspoons ground dried cardamom

Combine all ingredients in a large pan. Stir over heat, without boiling, until sugar is dissolved.

Simmer, uncovered, stirring occasionally, about 1 hour, or until thick.

Spoon hot chutney into hot sterilized jars; seal immediately.

Store in cool, dark place for about 6 months; refrigerate after opening.