Pear Chutney With Saffron

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    pear chutney

    A pear chutney is inviting already by its name. If you add saffron and other spicy tastes, it becomes irresistible.

    Even if I love chutney, I only eat it with cheese. But I assure you I eat so much and I am so fond of it that it’s better I do not eat it also with fish and meat ;-).

    When I saw this Gordon Ramsay’s pear chutney recipe I was immediately tempted to prepare it. I read it on an Italian blog I trust called Arabafeliceincucina and so I was pretty sure it would meet my expectations.

    Differently from other chutneys, this one has pieces inside. It’s not a problem as the (many) tastes inside match perfectly. It seems incredible, but none of the ingredients dominates over others, and at the same time, you feel all of them in a mouthful.

    Do not forget the salt at the end (as I did, having to redone all the last part). As Gordon Ramsay says, the English chutneys tend to be too sweet an so the salt is just the perfect final touch.

    pear chutney pear chutney

    Pear Chutney With Saffron
     
    Prep time
    Total time
     
    Author:
    Ingredients
    • 1 Tbsp extra virgin olive oil
    • 1 small onion
    • 1.7 ounces grated fresh ginger
    • 1¼ cups of brown sugar
    • 1 cup white vinegar
    • 23 ounces pear - peeled and cut in small cubes
    • 12.5 ounces apples - peeled and cut in small cubes
    • salt
    • freshly grounded pepper
    • nutmeg
    • 1 tsp cinnamon
    • 4.4 ounces raisins
    • 2 pinches of saffron pistils
    • grated zest and juice of 2 oranges
    • 2 tomatoes cut in small cubes
    Instructions
    1. Put the oil in a capacious pan and add the onion roughly chopped. Let it cook adding salt and pepper, but pay attention not to let it color.
    2. Add the ginger, nutmeg and cinnamon.
    3. After a few minutes, add sugar and mix well until melted.
    4. Add vinegar. Add apples, pears, saffron, orange zest, orange juice and raisins.
    5. Let it boil until part of liquids evaporate and what remains looks syrupy.
    6. Add tomatoes and let them cook 3 minutes more.
    7. Correct salt and pepper to your taste.
    8. Pour the chutney into small jars you have previously sterilised and close them immediately. Let them cool upside down.
    9. Conserve them in a dark place (it may be the fridge) and eat before 6 months.
    10. It is immediately good, but even better if you wait some days before eating it.
    11. Buon appetito!

     

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