I wouldn’t grate the onions though because grating onions releases juices that can turn the chutney bitter. Next, peel the onions and cut into a very fine dice. If you want a smoother chutney you could grate the pears instead. Chop the pears into chunky pieces, approximately 1 cm square. Remove the stalk and also remove any pips from the inside. Start off by peeling and chopping the pears. This chutney couldn’t be simpler to make. You can add more or less according to your own taste. I don’t like my chutney to be over spicy, so I only used half a teaspoon of dried chili flakes. Now, this depends entirely on how spicy you would like the chutney to be. Make sure to use a fruity vinegar, if you use malted vinegar, the final flavour of the chutney will be totally wrong. You will also need 1/4 cup red or white wine vinegar (or sherry vinegar). You should be able to peel the pears without them turning mushy.įor the above quantities, you will need 2 tablespoons of brown sugar – no more, because the pears and onions are quite sweet in themselves. The pears should be still firm to the touch – don’t use pears that are overripe. For each pound and a half of pears, you will need about half a pound of onions and 1 cup of nice plump sultanas. The exact quantities don’t have to be too precise. You can get the exact measurements and complete instructions to make pear and onion chutney on the printable recipe card at the end of this post. Pears, onions, and sultanas form the bulk of the ingredients, with brown sugar, vinegar, and chili providing the sweet, sour, and spicy taste. You don’t need a lot of ingredients to make this chutney. A Boxing Day lunch of leftover meat wouldn’t be the same without a dish of this chutney to spice things up. The fruitiness of the pears in this recipe makes it the ideal festive chutney.
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If you prefer a smoother texture, you could blend the chutney before bottling. This recipe for pear and onion chutney delivers a chunky texture, with a thick jam-like consistency.
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The sweetness of the pears and onions, combined with the tartness from the vinegar and the heat from the chilli come together perfectly, providing the typical chutney blend of sweet, sour, and spicy flavours. This pear and onion chutney is lip-smackingly good. I’m sure you will agree with me, once you’ve tasted this pear and onion chutney, that this is a most appropriate description. The word chutney is derived from a Hindi word, chatni, meaning “to lick” or “to eat with appetite”. Chutney is sometimes called a relish, but that is incorrect as chutneys are always made with fruit, whereas a relish is made with vegetables! The taste is a mixture of sweet, sour, and spicy.