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Archive of BBC Food Recipes

Pear chutney

Prep time less than 30 mins
Cook time less than 30 mins
Makes approx. 1 litre
From Castle in the Country

Method


  1. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise.

  2. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape.

  3. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge.

Ingredients

  • 60ml/2¼fl oz olive oil
  • 1 tsp fresh rosemary, finely chopped
  • 200g/7¼oz sultanas
  • 100g/3½oz raisins
  • 100g/3½oz demerara sugar /or coconut sugar
  • 400ml/14¼oz cider vinegar
  • 100g/3½oz crystallised ginger, finely sliced
  • 800g/1lb 12¼oz pears coared and cut into wedges
  • ½ tsp sea salt
  • ½ tsp nutmeg, freshly grated
  • 2 tsp ground allspice
  • 1 good pinch of saffron

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Pear chutney

Fruit and vegetables

Cooking ingredients


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