A delicious chutney from ” Alice’s Cook Book” by Alice Hart.
Ingredients
- a pinch saffron threads
- 6 large pears peeled, quartered and cored
- 400 g light-brown sugar
- 2 tbsps coarsely grated peeled ginger
- 2 plum garlic cloves chopped
- 1 red chilli finely chopped
- finely grated zest of a lemon
- 1 tbsp coriander seeds crushed
- 320 ml cider vinegar
Servings:
Instructions
- To sterilise the jars rinse well and pop into a hot oven for 5-10 minutes or run them through the hot wash in a dishwasher.
- Soak the saffron threads in a couple of spoonfuls of boiling water for 2 minutes.
- Roughly chop the pears and tip into a saucepan with all the remaining ingredients including the saffron and its water.
- Bring to the boil and bubble away for about 30 minutes, stirring often, until the liquid has reduced right down and the fruit is soft.
- Spoon into the hot sterilised jars, screw the lids on tightly and turn upside down. Leave to cool then turn them the right way up.
- Store in a dark cool cupboard for up to six months. Once opened refrigerate and use within a couple of months.
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