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My recipe
Pear, walnuts and raisin chutney
- 500 g pears (peeled, and diced)
- 170-200 ml golden brown sugar (to taste)
- 120 ml white wine vinegar
- 70 ml seedless raisins
- ¼ tsp cayenne pepper powder
- 1 cinnamon stick (5см)
- 1 tsp ground cardamom
- 1 cm fresh ginger (peeled and grated)
- ½ tsp ground coriander (to taste)
- 100 ml tasted chopped walnuts
- In a big saucepan combine the raisins, pears, sugar, vinegar, cinnamon stick and ginger.
- Bring to a simmer over medium heat then adjust to maintain a simmer. Stir well, reduce heat and simmer gently uncovered, stirring occasionally, until the pears are almost tender, for 20-25 minutes.
- Add the cardamom, pepper, coriander and cook for 5 minutes more. Remove from the heat and stir in the walnuts. Cool to room temperature. Remove cinnamon stick, and transfer chutney to lidded jars.
- Chutney will keep in refrigerator for up to 3 weeks or will keep in freezer up 5 months.
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