Pear and ginger chutney


First published in 2015
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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
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
First published in 2015
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