Pear and ginger chutney

This fruity chutney has plenty of warming spices from ginger, cinnamon and nutmeg, making it particularly good for the cold winter months, or as part of a festive cheeseboard.

First published in 2015

Ingredients

Metric

Imperial

Method

1
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
2
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
3
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

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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