Pear Chutney
Prep: 15 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves 8 people
Pears, White Condimento and sultanas create a sweet, yet savoury chutney that pairs well with cheeseboards. This chutney is a great accompaniment to our Cornicabra Olive Oil Crackers.
Ingredients
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2tbsp Early Harvest Arbequina Extra Virgin Olive Oil
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2 banana shallots, peeled and finely sliced
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Pinch of salt
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6tbsp White Condimento
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6 conference pears, cored and diced into 1-2cm pieces
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6tbsp sultanas
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4tbsp golden granulated sugar
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1 sprig of fresh rosemary, finely chopped
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2 pieces of crystallised ginger, finely chopped
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½tsp ground fennel seeds
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1 2-inch cinnamon stick
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1 fresh bay leaf (or 2 dried)
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Large pinch of ground ginger
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Pinch of chilli flakes
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1tsp ground black pepper
Method
- Step 0: Place a large pan over a medium heat and when hot, add the Olive Oil and sauté the shallots and salt for ten minutes, until they are soft and have no colour.
- Step 1: Add the rest of the ingredients and stir to combine. Bring to a gentle simmer, turn the heat to low, place the lid on and leave to cook for ten minutes.
- Step 2: Stir the mixture and check how it is cooking, replace the lid and cook for a further ten minutes or until the pears are cooked through but retain a slight bite.
- Step 3: Remove the pan from the heat and leave the chutney to cool as it is best served cold. The chutney can be eaten within a week and kept refrigerated.
