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
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per tbsp
- kcal25
- fat0g
- saturates0g
- carbs5g
- sugars5g
- fibre1g
- protein0g
- salt0g
Ingredients
- 200g demerara sugar
- 200ml cider vinegar
- 100ml perry (pear cider)
- 1 star anise
Star anise
star an-eeseStar anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 tsp ground cumin
- 2 red onions, chopped
- 1 tsp grated ginger
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 10 firm pears, peeled and chopped into bite-sized pieces
Pear
pairLike apples, to which they are related, pears come in thousands of varieties, of which only a…
- red chillies, halved (and deseeded if you prefer)
Chilli
chill-eePart of the capsicum family, chillies come in scores of varieties and colours (from green…
- 50g sultanas
Method
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.
Comments, questions and tips