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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 .
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour 5 minutes
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g pears
  • 500 g tomatoes
  • 2 onions
  • 2-4 fresh red chillies deseeded
  • 125 ml cider vinegar
  • 75 g dark brown soft sugar
  • 1 inch of ginger
  • ½ teaspoon English mustard powder

Method
 

  1. Peel, core and chop the pears. Roughly chop the tomatoes. Finely chop the onions and chillies. Peel and grate the ginger.
  2. 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.
  3. Spoon the hot chutney into cool, sterilised jars. Seal the jars and move them to a cool place for storage.
  4. Once opened, keep the jars chilled in the fridge.