Instalment no. 3 (last one, I promise!)
I saved the best for last though. This chutney has an almost Christmas-like deep spiceyness (from the cinnamon and cloves) and a slightly oriental sweet&sour thing going on too (from the ginger and chili). At the same time. Somehow. I can’t get enough of it. I’m eating it with EVERYTHING!
Spicy sweet & sour pear chutney
(makes one large jar)
7 pears, chopped and cored
1 large red chili, finely chopped
5cm fresh ginger, chopped
4 garlic cloves
2 cinnamon sticks
1 tsp ground cloves
100 ml sugar
100 ml cider vinegar
1. Bring pears, chili, ginger, garlic, cinnamon and cloves to a simmer, adding water if you think it’ll burn (although pears generally tend to be juicy enough for this not to happen). Simmer for at least 10 min
2. Add sugar and vinegar and let it cook for about 15 min until the sugar has dissolved and the chutney has thickened.
3. Decant into sterilised (by filling with boiling water) jar.
Eat with cheese, cold meat, pie, sausages, bacon, paté, anything and everything.