Report from Debbie, one of our members. I recently went to the fabulous chutney making workshop run by Bridget of Kilbryde Conserves. At The Palace (the collection point for crop shares on the Go Local Food fields at Ovington) a couple of weeks later were some pears that we could take home. After scratching my head wondering what I should make, I thought I had better put my chutney making skills to the test and set about making pear and ginger chutney. My children helped with some peeling, chopping and stirring. Early taste testing indications were that it was yummy. Here is a picture of the finished produce. Just got to wait 4 weeks now so that we can eat it!! Can’t wait.
Below is the recipe I used;
450g of soft brown sugar
450ml of white wine vinegar
1 tsp ground cinnamon
1 tsp ground nutmeg
3 pinches of saffron strands
60g of fresh ginger, peeled and grated
150g of onion, peeled and finely diced
150g of sultanas
10 pears, firm, cored and finely diced
Add the brown sugar, vinegar, cinnamon, nutmeg and saffron strands to a large pan and place over a low heat. Bring to a simmer, then add the ginger and onion.
Stir to combine and allow to simmer until the liquid has reduced by about half. Add in the sultanas and pears and continue to reduce the liquid until it forms the desired consistency (continue to simmer to make thicker if liked).
Allow the chutney to cool completely in the pan. When cool, pour into a large sterilised jar (or several small ones) to store. If not sealed, the chutney will keep for a week in the fridge, but sterilised jars will keep for longer.