Ingredients

3 pears (690g), peeled, cored, chopped coarsely

2 red onions (340g), chopped finely

3 cup (330g) coarsely chopped rhubarb

1 1/2 cup (330g) firmly packed light brown sugar

2 cup (500ml) cider vinegar

2 teaspoon ground cinnamon

3 fresh long red chillies, sliced thinly

1 teaspoon coarse cooking salt

Method

1.Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 50 minutes or until chutney is thick.

2.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

3.Store chutney in a cool, dark place for at least three weeks before opening.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Pear, rhubarb and cinnamon chutney

Ingredients

Method

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