Very unique chutney, which, while stunningly high in cinnamon and cloves, is a resounding success. Will be making more. Increase all ingredients as per the ratio below.
Ratio:
For each two large pears,
Spice mix:
- half a teaspoon of cinnamon (yes)
- a little less of clove (ground)
- a tablespoon of caster sugar
First, peel the pears, halve them, core, coat in acidulated water and then... roll them in the spice and castor sugar mix. Lay them out flat side down onto baking trays and bake until they're soft. Cool.
Meanwhile, the rest of the chutney is:
- a good bit of fresh grated ginger
- one smallish onion,
- 1/4 cup dark brown sugar (or golden syrup, or even maple syrup but that pushes the price up)
- 1 garlic clove
- a small handful of currants, cranberries or whatever dried fruit you feel like
- half cup of white vinegar
- optional chili flakes
- optional chopped mango
- optional fresh thyme.
Cook together all the other ingredients. Slice or dice the cooled pears as you see fit and want in your chutney. At the end, mix, and pour into sterilized jars. Have to say this is pretty damn good.
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