The beauty of chutneys is that you can experiment with different flavour combinations and seasonal fruits and control the different levels of sweetness, sourness, salt and acidity to make it exactly how you like it. This pear chutney will go down well with just about anything.
PREP AND COOK TIME: 1 HOURMAKES: 2 X 330ML JARS
2 tablespoons olive oil
4 pears, peeled, cored and diced
1 onion, finely diced
1 cup raisins
1 celery stalk, finely diced
1 garlic clove, finely diced
1 teaspoon mustard seeds
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon cloves, crushed
sea salt flakes and freshly ground black pepper
1 cup brown sugar
2 cups apple cider vinegar
1. Heat the olive oil in a large saucepan over medium heat and add all the ingredients except the sugar and vinegar. Cook, stirring constantly, for a few minutes to allow the ingredients to marry. When the pears are evenly coated in the spices, add the sugar and vinegar and stir continuously.
2. Bring the chutney mixture to the boil over high heat, then reduce the heat to low and simmer, stirring occasionally for 30–45 minutes until the mixture resembles a chunky glossy jam. Ideally, you want the pear to soften but still have some bite to it.
3. Allow the chutney to cool, eat immediately or place into sterilised glass jars (see page 48) and store for up to 3 months in the fridge. Once opened, consume within 2 weeks.
WILL Could you speed up the recipe time and use a pressure cooker to make this?
STEVE Yes, 15 minutes at pressure would work nicely. Any longer and the pear might break down too much.