PEAR CHUTNEY RECIPE RECIPES

Name: Spiced pear chutney
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: makes 1 litre
Ingredients: 200g demerara sugar; 200ml cider vinegar; 100ml perry (pear cider); 1 star anise; 1 tsp ground cumin; 2 red onions, chopped; 1 tsp grated ginger; 10 firm pears, peeled and chopped into bite-sized pieces; red chillies, halved (and deseeded if you prefer); 50g sultanas

SPICED PEAR CHUTNEY RECIPE | BBC GOOD FOOD

Spiced pear chutney recipe | BBC Good Food image

This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn

Provided by Tom Kerridge

Categories Condiment

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield makes 1 litre

Number Of Ingredients 10

Ingredients

200g demerara sugar
200ml cider vinegar
100ml perry (pear cider)
1 star anise
1 tsp ground cumin
2 red onions, chopped
1 tsp grated ginger
10 firm pears, peeled and chopped into bite-sized pieces
red chillies, halved (and deseeded if you prefer)
50g sultanas

Steps:

Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.

Nutrition Facts : Calories 25 calories, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber

HOMEMADE MANGO CHUTNEY RECIPE | JAMIE OLIVER CHUTNEY R…

Homemade mango chutney recipe | Jamie Oliver chutney r… image

With its sweet, spicy flavour and generous chunks of juicy fresh mango, this traditional chutney is as good as any you’ll get in your local Indian restaurant. Serve it alongside all kinds of curries or with cold ham, chicken or game. It’s fantastic in cheese sandwiches, too.

Total Time 1 hours 15 minutes

Yield 800 ml

Number Of Ingredients 11

Ingredients

2 kg mangos (firm, but ripe)
8 cardamom pods
2 cloves of garlic
1 fresh red chilli
500 ml white wine vinegar
400 g granulated sugar
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon chilli powder
2 teaspoons nigella seeds
8cm piece of ginger

Steps:

1. Peel, stone and roughly chop the mangos; set aside.
2. Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
3. Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
4. Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
5. Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
6. Divide among sterilised jars, seal and keep for up to 6 months.

Nutrition Facts : Calories 28 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.2 g protein, CarbohydrateContent 7 g carbohydrate, SugarContent 7 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre

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