Sweet and tangy pear chutney flavored with fiery ginger.
This is one of the first chutneys I have made, so I have stuck to quite a basic combination of pears and ginger, which are easy to get hold of in winter!
I served this with my Wholemeal IPA Beer Bread and a baked Camembert which was a lovely combination!
Variations: Swap the pears for any other fruit such as apple or rhubarb.
Ingredients: Makes Three 250g Jars.
- 4 Medium Sized Pears
- 1 Apple
- 75g Brown Sugar
- 150ml Red Wine Vinegar
- 1 Onion, finely chopped
- A large piece of Fresh Ginger, grated.
- 1tsp Mustard Seeds
- 1tsp Black Peppercorns
- 3 Pieces of stem ginger, finely sliced
- 1tbsp Ground Ginger
- 2tsp Salt
Finely slice the onions, and fry in a large saucepan in olive oil for 5-10 minutes, until cooked through. Then add the mustard seeds and peppercorns, and fry for a further few minutes, until the mustard seeds start to pop.
Meanwhile, dice the pears and apples into even sized small chunks. Add to the pan, along with all the other ingredients for the chutney.
Cook over a low heat for around 45 minutes, until the chutney has turned dark in colour, and thickened. Taste the chutney at this point, and check it doesn’t need any extra seasoning.
Pour the hot chutney into sterilised jars and leave to cool. The chutney will be best eaten after it has matured for a few weeks, but I ate mine straight away and it still tasted good!
Serve with a big wedge of cheese on some nice crusty bread.
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