Saffron Pear Chutney

Name: Saffron Pear Chutney
Yield: Makes about 900 g (2 lb)
Ingredients: 300 ml (½ pint, 1 ¼ cups) white wine vinegar; 350 g (12 oz, 2 ½ cups) tomatoes, skinned, deseeded & diced; 750 g (1 lb 10 oz, 6 ½ cups) pears, peeled, cored & roughly chopped; 300 g (11 oz, 1 ½ cups) granulated sugar; 125 g (4½ oz, generous ⅔ cup) sultanas; 2 cooking apples, peeled & grated; 125 g (4½ oz, scant 1 cup) onions, finely chopped; 2 pinches of saffron strands; 1 ½ teaspoons salt; 50 g (2 oz, 4 tablespoons) fresh ginger root, grated; Juice & zest of 4 oranges; 1 teaspoon cayenne pepper; 1 teaspoon ground cinnamon; 1 teaspoon freshly grated nutmeg

Preparation info

Makes about
900 g

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

The pears are cooked quite briefly so that they keep their shape, resulting in a nice chunky chutney. It is very good served with a mature farmhouse Cheddar such as Montgomery’s or Keens.

Ingredients

2 cooking apples, peeled & grated
125 g (4½ oz, scant 1 cup

Side dish
Vegan
Gluten-free

Method

Put all the ingredients except the pears and tomatoes in a preserving pan and simmer for about 30 minutes, stirring from time to time, until the mixture is reduced to a syrup. It should be thick enough to coat the back of a spoon.

Add the pears and tomatoes and cook for 10—15 minutes, until the pears are just soft. Pour into hot sterilized jars and seal, then store in a cool, dark place