Made in about 20 minutes, this simple chutney is a terrific complement for all manner of savoury dishes: quiche, cold meats, cheese……
I particularly like to use this chutney as a topping for savoury cheesecakes: the sweet tang of the chutney is a great foil for the rich lusciousness of the cheesecake.
About this recipe
I have been making this chutney for almost thirty years and I love it for its great flavour and utter simplicity.
I sometimes use a 50-50 mixture of balsamic vinegar and cider vinegar, and occasionally I add one or more of the following:
- a few sultanas
- a generous grating of fresh ginger
- a pinch of saffron
- finely chopped chilli
But other than that I like to keep the flavours simple so that the pears shine.
Unlike many chutneys, this one doesn’t need to mature and can be used immediately.
Recipe: quick pear chutney – makes one large jar
- 3 large pears, peeled, cored and chopped small
- 1 small red onion, peeled and finely chopped
- 160ml cider vinegar
- 60g soft brown sugar
- a few gratings of nutmeg
- a generous pinch of sea salt
(1) Add the ingredients to a medium pan and bring to a gentle simmer, stirring from time to time to dissolve the sugar.
(2) Simmer without the lid for about 20 minutes until most of the liquid has evaporated,
(3) Spoon the chutney into a hot sterilised jar and put the lid on. The chutney can be used once it has cooled, but it will also store well.