Pear chutney

Ingredients

  • 60ml/2¼fl oz olive oil
  • 1 tsp fresh rosemary, finely chopped
  • 200g/7¼oz sultanas
  • 100g/3½oz raisins
  • 100g/3½oz demerara sugar /or coconut sugar
  • 400ml/14¼oz cider vinegar
  • 100g/3½oz crystallised ginger, finely sliced
  • 800g/1lb 12¼oz pears coared and cut into wedges
  • ½ tsp sea salt
  • ½ tsp nutmeg, freshly grated
  • 2 tsp ground allspice
  • 1 good pinch of saffron

Preparation method

  1. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise.

  2. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don’t let the pears cook too much; they should keep their shape.

  3. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge.

James Martin recipes from Castle in the Country

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes approx. 1 litre