Pear Chutney - cooking recipe

Ingredients

600 ml apple cider vinegar
1 kg pear, peeled, cored and chopped (pears such as beurre bosc)
450 g pitted dates, chopped
2 Red Delicious apples, peeled, cored and chopped
450 g shallots, sliced thinly
1 1/2 cups brown sugar (firmly packed cups)
2 cinnamon sticks
salt and pepper (optional)

Preparation

Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
Place chutney into the fridge after opening and use within 2-3 months.