Pear and Chilli Chutney
I bought far too many pears to be able to eat within a couple of days so I’ve decided to make some chutney from them. I found this Pear and Chilli Chutney recipe on the net, then adjusted it to my liking – for example I reduced the sugar and added more chillies, as the chillies I had in my larder were medium hot. If you’re using small, Thai chillies, two of those should be enough! Serve the chutney with matured or blue cheeses and cold meats .
Ingredients
Method
- Peel, core and chop the pears. Roughly chop the tomatoes. Finely chop the onions and chillies. Peel and grate the ginger.
- Put everything in a heavy-based pan and combine. Gently heat it up, bring to the boil, then gently simmer uncovered for 45-60 minutes until you get a thick jam. There shouldn’t be any liquid left around the vegetable/fruit pieces, only a very thick, sticky sauce.
- Spoon the hot chutney into cool, sterilised jars. Seal the jars and move them to a cool place for storage.
- Once opened, keep the jars chilled in the fridge.