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Add the brown sugar, vinegar, cinnamon, nutmeg and saffron strands to a large pan and place over a low heat. Bring to a simmer, then add the ginger and onion
450g of soft brown sugar
450ml of white wine vinegar
1 tsp ground cinnamon
1 tsp ground nutmeg
3 pinches of saffron strands
60g of fresh ginger, peeled and grated
150g of onion, peeled and finely diced
Stir to combine and allow to simmer until the liquid has reduced by about half. Add in the sultanas and pears and continue to reduce the liquid until it forms the desired consistency (continue to simmer to make thicker if liked)
150g of sultanas
10 pears, firm, cored and finely diced
Allow the chutney to cool completely in the pan. When cool, pour into a large sterilised jar (or several small ones) to store. If not sealed, the chutney will keep for a week in the fridge, but sterilised jars will keep for longer
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