Pear and Ginger Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g pear (s)
- 1 tuber / n ginger root, fresh
- 7 ½ g cardamom, ground in the skin (bag)
- 1 clove (s)
- 250 ml water, (sugar water)
- 1 point preserving sugar, 3: (500 g)
- some lemon juice, or citric acid
Print Recipe
Pin Recipe Instructions
- Peel, core and finely chop the pears. Also peel the medium-sized ginger root and cut into very small pieces, approx. 5 mm.
- Put the whole thing in a saucepan and add the packet of cardamom and pour the sugar water, which has been boiled with the clove and lemon, possibly a few squirts, over it. If you like, you can also add a little vanilla sugar to the sugar water.
- Now pour the preserving sugar over it and let it work for a few hours. Then bring to the boil as instructed by the package and fill into twist-off jars that have been washed out with hot water.
- I can assure you that this tastes super delicious and is a pleasure for all ginger friends.
- It can be eaten as a spread, but is also suitable for parties.
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