Pear Chutney

 

Makes 2-3 cups

Ingredients:

  • 820g can of pears in syrup
  • 1 stalk of celery, finely chopped
  • 1/4 cup brown sugar
  • 1/4 leek, finely chopped
  • 10g jam setter
  • 1 1/2 tsp citric acid
  • 1 tsp iodised salt

Method:

  • Sterilise jars (see below)
  • Strain the pears and keep the liquid
  • Chop pears roughly into small chunks
  • Add the liquid to a saucepan and boil until the liquid is reduced by half (~8-10 minutes)
  • Add the pears, celery, sugar, citric acid, jam setter and salt
  • Simmer 10-15 minutes or until the mixture is thick
  • Pour into the sterilised jars, seal and cool to room temperature
  • Refrigerate

Sterilising jars:

  • You require glass storage jars with lids (save old jam jars)
  • Preheat your oven to 150 degrees Celsius
  • Place well washed jars upside down on an oven rack for at least 20 minutes, while preparing the chutney
  • Remove from the oven and while still hot pour in your chutney, screw on the lid and allow to cool to room temperature before refrigerating

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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