Pear and onion chutney with a hint of heat from chili is the perfect way to spice up any Christmas leftovers. It makes the ideal accompaniment to cold meat, or you could even serve a dish of this chutney with your after-dinner cheese platter.
The word chutney is derived from a Hindi word, chatni, meaning "to lick" or "to eat with appetite". I am sure you will agree with me, once you have tasted this pear and onion chutney, that this is a most appropriate description. This pear and onion chutney is lip-smackingly good.
The sweetness of the pears and onions, combined with the tartness from the vinegar and the heat from the chili come together perfectly, providing the typical chutney blend of sweet, sour and spicy flavours.
- 225g white onions, finely chopped
- 675g firm fresh pears, finely chopped
- 150g sultanas
- 60ml red wine vinegar
- 25g dark brown sugar
- ½ tsp chili flakes
- 1 tbsp olive oil
Method:
Peel the pears, discard any pips and chop into 1 cm pieces. For a smoother chutney, you can grate the pears.
Peel the onions and chop into a fine dice. For a smoother chutney, whizz the onions in a food processor. Do not grate the onion as this will create too much onion juice which will give a bitter taste.
Fry the onions on a low heat in 1 tablespoon of olive oil until just starting to soften.
Add the remaining ingredients, stir well, and bring to the boil.
As soon as the chutney starts to boil, turn down the heat to a low simmer, cover the pan with a lid and leave to simmer for approximately 1 and a half hours, stirring occasionally.
The chutney will be done when it turns thick and syrupy and leaves a clean trail on the bottom of the pan when you draw a spoon through it.
If the chutney is still watery after 1 hour and 15 minutes, remove the lid for the final 15 minutes to allow it to thicken.
Pour the hot chutney into warm sterilized glass jars and seal.
Store unopened in a cool dark place for up to 6 months. Once opened, store in the refrigerator and use within 6 weeks
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