Pear Chutney

A fragrant fruit preserve made by caramelising dried fruits and spices before simmering pears in a cider vinegar reduction.

Vegetarian Vegan Fruit Dairy Free Gluten Free Condiment Preserve

Estimated Nutrition

Calories

258

kcal / serving

2580 kcal total

Carbs

49.5g

per serving

494.8 g total

Fat

6.2g

per serving

61.5 g total

Protein

1.2g

per serving

11.5 g total

Cook Time

minutes

Serves

portions

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Demerara Sugar

can substitute with coconut sugar

100

Crystallised Ginger

finely sliced

CondimentsSauces

400

Cider Vinegar

Fruits

200

Sultana

100

Raisin

800

Pear

cored and cut into wedges

NutsSeeds

tsp

Rosemary

fresh, finely chopped

0.5

tsp

Sea Salt

0.5

tsp

Nutmeg

freshly grated

tsp

Allspice

ground

pinch

Saffron

OilsFats

Olive Oil

Method

Spoon the hot chutney into clean, hot jars and seal immediately.

Pour in the cider vinegar and boil on high heat for three minutes.

Add the remaining ingredients and bring to a boil.

Heat oil in a large saucepan and fry rosemary, sultanas, raisins, and sugar until the fruit begins to caramelise.

Reduce to a simmer and cook until most liquid has evaporated, stirring regularly to prevent sticking.