PINEAPPLE AND PEAR CHUTNEY
Makes 2 large bottles or 3 to 4 small ones Prep Time 15 minutes Cooking Time 45 minutes to 1 hour
1 pineapple, peeled and chopped (about 600 grams peeled and chopped weight)
4 fragrant pears (about 500 grams in total), peeled, cored, and chopped
1 tablespoon grated ginger
1 white onion, finely chopped
1 cinnamon stick
1 1/2 teaspoons ground cloves
2 pieces star anise
sea salt and freshly cracked black pepper, or to season
1/4 to 1/2 teaspoon chili flakes, depending on how spicy you want it
600 ml cider vinegar
500 grams brown sugar
HOW TO COOK PINEAPPLE AND PEAR CHUTNEY
1. Combine pineapples, pears, ginger, onions, cinnamon, cloves, star anise, pepper, salt, chili flakes, vinegar, and sugar in a large, non-reactive pot.
2. Place the pot over medium heat and bring to a boil. Lower to a simmer and cook, stirring occasionally, until thickened and jammy. This can take anywhere from 45 minutes to over an hour. Taste and adjust seasoning. You are looking for that perfect balance between sweet and savory.
3. Immediately pour into sterilized bottles and store in the pantry. Refrigerate once opened. If your bottles aren’t sterilized, you should refrigerate the chutney immediately once cool.
PAIR THIS CHUTNEY WITH CHEESE OR USE IT IN SANDWICHES, LIKE HAM AND CHEESE WITH HOT MUSTARD. IT WILL ALSO DO WELL SERVED WITH ROAST CHICKEN, TURKEY, OR PORK. AND YES, IT IS GREAT WITH CURRY!