Spiced pear chutney

Spiced pear chutney

By
From
French Lessons
Makes
500 g
Prep
20 mins
Cooking time
100 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 onion, diced to a small brunoise, (see note)
2 granny smith apples, peeled, cored and roughly diced
3 Tomato concasse
1 orange
1 teaspoon salt
60g sultanas
100g sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 level tablespoon fresh ginger, grated
150ml white wine vinegar
pinch saffron
375g beurre bosc pears, peeled, cored and roughly diced

Method

  1. Put the onion, apples and tomatoes in a large heavy-based saucepan. Grate the orange over the pan to capture all the spray and oils then squeeze in the juice. Add all the remaining ingredients, except for the pears, stir well and simmer gently, uncovered, for 1 hour.
  2. Prepare the pears and add them to the pan. Return to a gentle simmer and cook for a further 40 minutes. Ladle the chutney into sterilised jars and seal well. The chutney may be eaten straight away, but definitely benefits from a few days’ maturing. It will keep for up to a month in the refrigerator once opened.

Note

  • Brunoise is a method that yields perfect tiny dice (2 mm) of vegetables that are used as a garnish for sauces, soups and stuffings.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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