Pear Chutney

Name: Pear Chutney
Cuisine: United Kingdom
Ingredients: 1.2 tbsp salt; 2 pinches of saffron; 50 g ginger, finely chopped; 300 ml white wine vinegar; 1 tsp nutmeg; 1 tsp cayenne pepper; 300 g sugar; ½ tsp cinnamon; 1 tbsp grated orange rind; juice of 2 oranges; 125 g onions, finely chopped; 125 g sultanas; 250 g tomatoes, peeled, seeded and diced; 125 g cooking apples, peeled, cored, and roughly chopped; 750 g pears, peeled, quartered, cored and coarsely chopped

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Excellent with hard cheeses, cold lamb or pork, and chicken liver parfait.

Ingredients

125 g onions, finely chopped
125 g sultanas
1 tbsp

Europe
United Kingdom
Side dish
Dessert
London
Gluten-free
Vegan

Method

In a saucepan combine everything except the last three ingredients and cook gently for 30 minutes, stirring now and then. Add the fruit and tomatoes and cook for 20 minutes more, uncovered. Pour off any juice, boil down to a syrup and return to the pan. Cook and pour into clean jam jars. It’s worth making quite a lot as it keeps well in the fridge.