Pear, ginger & cardamom chutney Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
- 50 g onion, finely chopped
- 1/2 clove garlic, finely chopped
- 10 g frsh ginger, finely chopped
- 650 g pears, peeled and seeds removed
- 150 ml honey
- 75 ml white wine vinegar
- 1/2 tblsp yellow mustard seeds
- 30 whole cardemom seeds
- bayleafs
- 1 cinnamon stick
- pinch of salt
How to make Pear, ginger & cardamom chutney
- Chop the pears coarsly - I used Conference and Red Anjou pears
- Fry the chopped onion, garlic and ginger lightly in a large pan.
- Add half of the chopped pears with the rest of the ingredients to the onion/ginger mixture in the pan.
- Bring to boil under lid on high heat and then keep it simmering on low heat for 30 minutes.
- Then mix in the rest of the pears and keep simmering for another 30 minutes.
- The chutney should now be think and nice. If not - remove the lid and cook until it thickens.
- Adjust taste with salt and vinegar.
“How do you enjoy a nice chutney?”