Ingredients

3kg firm Nashi pears, peeled, diced and cored
2 large onions, finely chopped
5 cups malt vinegar
2 cups brown sugar
1 tsp chilli powder
1 tablespoon curry powder
1 tablespoon dry mustard
4 tablespoons flour

Method

Sprinkle the onions with salt and leave overnight, drain well

In a large saucepan saute onion until soft then add the pears, vinegar, sugar and chilli powder

Simmer gently until pears are just tender, about 10 to 15 minutes

Mix the mustard, curry powder and flour to a smooth paste with a little vinegar and stir into the pickle

Cook for a few minutes longer

Leave until cold and spoon into sterile jars and seal