Nashi Pear Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g Nashi pear (s)
- 0.5 ½ lemon (s), organic, juice it
- 12 g iner, fresh
- 100 g suar
- 100 ml white wine vinegar
- 2 stalks thyme, dried
- salt
- Chilli flakes from the mill
Print Recipe
Pin Recipe Instructions
- Squeeze the lemon half. Peel, core and dice the pears and mix with the lemon juice. Peel the ginger, dice it very finely and mix it with the pears.
- Caramelize the sugar in a saucepan, deglaze with the vinegar and simmer on a low heat while stirring until the caramel is completely dissolved.
- Now add the pears, ginger, chilli flakes, thyme and salt. Bring to the boil once and then slowly reduce for about 45 minutes over low heat, stirring occasionally.
- After the final seasoning, remove the thyme stalks and fill the chutney into small twist-off jars while still hot and close immediately.
- First of all it tastes fruity-sweet-sour with a very piquant chili finish.
- I use it with white meat, cheese, savory buffers and pancakes.
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