Summary

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

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Instructions

1. 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.
2. Caramelize the sugar in a saucepan, deglaze with the vinegar and simmer on a low heat while stirring until the caramel is completely dissolved.
3. 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.
4. After the final seasoning, remove the thyme stalks and fill the chutney into small twist-off jars while still hot and close immediately.
5. First of all it tastes fruity-sweet-sour with a very piquant chili finish.
6. I use it with white meat, cheese, savory buffers and pancakes.