A practical use for the current abundance of pears – this chutney is good as a side dish with curries as well as with cheeses and cold meats.
Makes a standard jar (approx.450g)
5 large pears, peeled, cored and chopped small
225g caster sugar
225ml white wine vinegar or malt vinegar
A pinch of dried chillies
1 tsp salt flakes
1 stick of cinnamon
4cm piece of ginger root, peeled and grated
55g sultanas
1 tsp cumin seeds
You will also need a standard 450g sterilised jar*
Put all the ingredients into a wide pan and set it over a very low heat, stirring occasionally whilst the sugar dissolves.
Raise the heat and bring the mixture to a rapid boil, then reduce the heat and let it bubble gently for 30 – 40 minutes. The chutney is ready when the pears are soft and translucent, and the liquid is slightly syrupy and golden brown.
Spoon the chutney into a clean sterilised jar – put the cinnamon stick in the jar too if you like – you can’t eat it, but it looks good.
*To sterilise jars:
Preheat the oven to 120c
Wash the jars and lids in hot soapy water and then rinse them in clean water.
Put the jars upside down on a baking tray together with the lids and place the tray in the preheated oven for 15 minutes.
Remove them from the oven.
Let them cool before using.
