Pear and ginger chutney

by Nathan Outlaw
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Large jar1
45 minutes

Ingredients

  • 450g of soft brown sugar
  • 450ml of white wine vinegar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 pinches of saffron strands
  • 60g of fresh ginger, peeled and grated
  • 150g of onion, peeled and finely diced
  • 150g of sultanas
  • 10 pears, firm, cored and finely diced

Method

1
Add the brown sugar, vinegar, cinnamon, nutmeg and saffron strands to a large pan and place over a low heat. Bring to a simmer, then add the ginger and onion
  • 450g of soft brown sugar
  • 450ml of white wine vinegar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 pinches of saffron strands
  • 60g of fresh ginger, peeled and grated
  • 150g of onion, peeled and finely diced
2
Stir to combine and allow to simmer until the liquid has reduced by about half. Add in the sultanas and pears and continue to reduce the liquid until it forms the desired consistency (continue to simmer to make thicker if liked)
  • 150g of sultanas
  • 10 pears, firm, cored and finely diced
3
Allow the chutney to cool completely in the pan. When cool, pour into a large sterilised jar (or several small ones) to store. If not sealed, the chutney will keep for a week in the fridge, but sterilised jars will keep for longer