Recipe by French Tart
A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)
Top Review by JustJanS
I made this today but will wait until it has matured to post stars. This smelled like Christmas as it cooks and looks lovely-a lot darker and fruiter than yours in the little glass bowl FT and more like the photo of the jar of it you posted. I am not a huge fan of either nutmeg or cinnamon in big quantities so halved those two spices. I think it was enough for my tastes.Can't wait to open the first jar.
- 2 cooking apples, peeled, cored & grated
- 150 g onions, peeled & finely chopped
- 150 g golden sultana raisins
- 4 oranges, juice and zest of
- 300 g light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon cayenne pepper
- 3 pinches saffron strands
- 2 teaspoons salt
- 50 g fresh gingerroot, grated
- 300 ml white wine or 300 ml cider vinegar
- 750 g pears, peeled, cored and roughly chopped
- 350 g tomatoes, roughly chopped
Directions See How It's Made
- Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
- Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
- (It should be thick enough to coat the back of a spoon and not be too runny.).
- Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
- Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
- It is better eaten after 1-2 months.
- This chutney keeps for up to 2 years.