Pear and rosemary is a lovely combination which lends itself beautifully to making this no fuss, easy chutney. The addition of chilli is optional, but gives a lovely strong kick in a sweet chutney. This preserve can be eaten fresh or stored for up to a year, but this would depend on how carefully you bottle it.
Recipe from Robin Van Creveld, Community Chef, www.communitychef.org.uk.
Serves people
Method
- Heat the oil in a large saucepan
- Drain the dried fruit and squeeze out most of the liquid.
- Add the dried fruit, rosemary, chilli and sugar to the oil and gently fry until the fruit begins to caramelise.
- Pour in the vinegar, chopped pears and salt and boil on a high heat for three minutes.
- Turn the heat down to a low simmer and cook until most of the liquid has evaporated. Stir it well and be make sure that the fruit doesn’t stick or that the pears don’t go to mush.
- Spoon the chutney into clean hot jars, filling them as full as you can while gently knocking the jars down on a double folded tea towel to get rid of any air pockets. Seal while still hot.
- Store in a cool dark place.
Ingredients
- 1 kilo(s) pears, pealed, cored and cut into wedges
- 400 mL cider vinegar
- 300 grams raisins or mixed vine fruit, soaked in warm water for 30 minutes
- 100 grams demerara sugar
- 4 tablespoon(s) olive oil
- 2 fresh red chillies, finely chopped or I heaped tsp of chilli powder
- 2 teaspoon(s) tsp fresh rosemary, finely chopped
- 1 teaspoon(s) salt
