Description
A mildly spiced and sweet pear chutney. Plus, it’s super simple to make! Works great as part of a cheese platter or smothered over crusty bread.
The default recipe makes around 8 portions
Ingredients
Scale
- 550g /19oz firm pears, peeled and diced
- 60g / 1/3 cup light brown sugar
- 60ml / 1/4 cup apple cider vinegar
- 1/4 tsp allspice (or one whole allspice, crushed)
- 1 tsp ginger paste (or 1/2 tsp freshly grated ginger)
- 1 clove garlic, minced
- pinch of nutmeg
Instructions
- Add all the ingredients into a large saucepan and season well. Stir to combine.
- Place the pan over medium heat and bring to a light simmer. Leave to simmer for around 45 minutes – 1 hour until the pears have softened (but not lost their shape) and the juices have reduced. You should be able to run a wooden spoon along the bottom of the pan and it to leave a gap along the bottom that doesn’t pool with the liquid.
- Allow to cool and then place into a sterilised jar (see notes below). The chutney will keep for 1 month in the fridge.
Notes
- To sterilise the jar wash it well under hot soapy water. Then transfer to a warm oven (around 150C / 300F). Leave for 20 minutes until dry and cool before using.
- While you can use more varieties of pear for this recipe, make sure to use ones which are a little under-ripe and firm.
- You can swap ground cloves for the allspice, cinnamon for the nutmeg and thyme for the coriander. Feel free to customise to make it based on your tastes/what you have in.
- The flavours in the chutney will develop more over time, so it’s actually best to make it a few days in advance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Chutney
- Method: Hob
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 72
- Fat: 0g
- Carbohydrates: 14g
- Protein: 0g
Keywords: pears, chutney, side, sauce, cheese plate, condiment