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Pear and date chutney

What you need:

1.5 kg firm green pears

200g dried dates

4 roma tomato, diced

2 tbsp mustard seeds

5 cloves

3 star anise

2 tsp fine salt

2 cups apple cider vinegar

1 cup brown sugar

1 cup water

What you do:

Dice pears and place in a large, heavy based pot, add dates and the remaining ingredients. Stir and place on the heat. Bring to the boil, cook at a medium heat till chutney thickens and liquid evaporates – 50-60 minutes. Once chutney is cooked you can use a potato masher to slightly mash the pear, or leave as is for a chunkier version. Spoon hot chutney into sterilised jars. Seal the lid whilst chutney is still hot.

Set aside to cool completely. Store in a dark cupboard for up to three months. Refrigerate after opening.

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