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.
- 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
- freshly grounded pepper
- 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
- 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.
- Add the ginger, nutmeg and cinnamon.
- After a few minutes, add sugar and mix well until melted.
- Add vinegar. Add apples, pears, saffron, orange zest, orange juice and raisins.
- Let it boil until part of liquids evaporate and what remains looks syrupy.
- Add tomatoes and let them cook 3 minutes more.
- Correct salt and pepper to your taste.
- Pour the chutney into small jars you have previously sterilised and close them immediately. Let them cool upside down.
- Conserve them in a dark place (it may be the fridge) and eat before 6 months.
- It is immediately good, but even better if you wait some days before eating it.
- Buon appetito!