Pear chutney
Ingredients
- 60ml/2录fl oz olive oil
- 1 tsp fresh rosemary, finely chopped
- 200驳/7录辞锄 sultanas
- 100驳/3陆辞锄 raisins
- 100驳/3陆辞锄 demerara sugar /or coconut sugar
- 400ml/14录oz cider vinegar
- 100驳/3陆辞锄 crystallised ginger, finely sliced
- 800g/1lb 12录oz pears coared and cut into wedges
- 陆 tsp sea salt
- 陆 tsp nutmeg, freshly grated
- 2 tsp ground allspice
- 1 good pinch of saffron
Method
Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise.
Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape.
Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge.
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