Pear Chutney
Pear chutney is a sweet, sharp preserve that sits well beside curries and other spiced Indian dishes. Firm ripe pears hold their shape through a two hour simmer, while crystallised ginger and raisins add chew and depth. A single green chile gives gentle heat, and you can use more or less to suit your table. The pectin set at the end makes it spoonable, and the hot jars keep it shelf ready.
Instructions
Peel and core the pears, then slice them. Chop the green chile finely.
Put the pears, chile, raisins, sugar, crystallised ginger, white vinegar, salt and water into a large pot.
Tie the cloves, cinnamon, nutmeg, allspice and bay leaves in a cheesecloth bag with string, and add the bag to the pot.
Simmer the mixture for about 2 hours, until it has thickened.
Lift out and discard the spice bag. Stir in the liquid pectin and boil for 1 minute.
Pour the chutney straight away into hot, sterilised jars and seal them immediately.
Make it personal.
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