The principle is simple and easy, slow cook fruit with some vinegar, sweetener and lots of spices and you’ll get a fragrant, rich in flavor condiment to pair with ripe or blue cheese, roast winter vegetables or even add to a salad dressing.
Here is my version to a pear chutney. Use only ripe juicy pears to get a good result.
2 large, ripe pears, in small cubes
1 cup Corinth raisins
1/2 cup dried cranberries, finely chopped
1 red onion, finely chopped
1 cup apple vinegar
4-6 tbsp coconut sugar, depend on how sweet you like it
2 tsp salt
1 tsp cinnamon
5 cloves and 5 cardamom pods, crashed
1/2 tsp cayenne pepper
2 cloves garlic, minced
3 cm ginger root, peeled and grated
Place all ingredients in a small pan, bring to the boil, reduce to a gentle simmer and cook for 1 1/2 hour till a thick, jam like consistency.
Transfer to sterilised glass jars when still hot and tightly close. Keep in a cool place.
Certified natural nutritionist
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