Summary

Ingredients

• 50 g iner
• 2 chilli pepper (s), red
• 100 g cashew nuts, roasted
• 200 g onion (s), white
• 1.2 kg pear (s), firm, one green variety
• 1 packet saffron threads, possibly
• 50 ml water for soaking
• 2 star anise
• 100 g suar
• 120 ml apple cider vinegar
• 50 g cranberries
• salt and pepper

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Instructions

1. Peel and finely chop the ginger. Chop the chilli peppers with the seeds. Roughly chop the nuts and cut the onions into small pieces. Core the pears and cut them into small pieces (for me, the pear is always gnarled, so cut nicely is not that important). Soak the saffron threads in 50 ml of water (the water will be boiled off later).
2. Place a pan on the stove and heat it up. First roast the nuts with the chilli, ginger and onions, then add the sugar and deglaze everything with the vinegar.
3. Then add the remaining ingredients and let everything simmer for 30 minutes. Fill into 4 small preserving jars or 2 large jars while still hot, turn them upside down.
4. I like to eat the chutney with white meat or fish with vegetables (e.g. broccoli). Personally, 2 chilies are a little too spicy for me.