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Video: Pear Chutney - A Recipe With A Photo Step By Step. How To Make Pear Chutney?
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59
Pear chutney is a sweet, sour and tangy dip for cheese.
Pears - 500 g
Onions - 125 g
Wine vinegar - 125 ml
Lemon - 1 pc.
Sugar - 100 g
Chile - 1 g
Thyme - 2 g
- 72 kcal
- 2 h. 5 min.
- 2 h. 5 min.
Photo of the finished dish
Step by step recipe with photo
Pear chutney is a dip traditionally served with a cheese platter. Well, you can also put it on bread, or on unsalted crackers.
Before we start telling you how to make pear chutney, let's dwell on the fact that this recipe is not Indian chutney in its composition, but European or American: a spicy-sweet and sour sauce made from highly boiled fruits and onions. So don't expect Indian flavor or Indian spices from it. The whole flavor composition is not at all Asian.
Pear chutney is first boiled for a long time over low heat, then it is quickly brought to readiness on high. In general, the recipe is one of those under which you give two hours and do not sin. True, for an hour and a half of cooking, the cook has to go to the pan only at the very end. I hope I have told you enough so that you can optimally plan your time?
Cut the zest from the lemon and cut it into thin strips.
Squeeze out lemon juice.
We clean the pears, remove the seeds and cut into small cubes.
Peel the onion and cut it into small cubes.
We cut chili into thin rings. If the amount is like mine, the pungency will be very, very weak. If you like very hot chutneys, cut off the whole pepper.
Combine all the ingredients in a saucepan (preferably with a thick bottom) and cook over medium heat, covered for 1.5 hours. At the end of cooking, you need to look behind the pan and stir the mixture.
After boiling, when there is a minimum of liquid left, throw out the thyme branches and begin to boil the chutney over high heat with vigorous stirring (about 5 minutes) until the liquid acquires the consistency of thick jam or liquid marmalade. By then, the chutney will turn brownish.
It can only be consumed cold, and ideally its taste is revealed somewhere in 2 days after preparation. Pear chutney can be refrigerated in a jar with a lid for over a week.
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