Quick Pear and Walnut Chutney
This quick pear and walnut chutney is easy to make, and can be eaten immediately. It's ideal if you've got a few pears to use up and goes perfectly with cheeses and cooked meats.
Equipment
- large saucepan
- small pan
Ingredients
- 1 onion peeled and finely chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 4 pears cored and cut into 1 cm cubes
- 1 cooking apple cut into cubes
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar or use white wine vinegar
- 1 tablespoon soy sauce
- 60 g walnuts roughly chopped
Instructions
- Heat a large pan over a medium heat. Add the olive oil and chopped onions. Fry the onions for about 8 minutes until they are starting to soften and turn golden.
- Add the cinnamon and allspice and mix in well.
- Add the soy sauce, honey, vinegar, chopped pear and cooking apple. Add a tablespoon of water. Cover the pan and simmer gently for around 30 minutes until the chutney is soft and the sauce thickened. Stir occasionally to ensure the mixture doesn't catch on the bottom of the pan.
- Place a small pan on a low heat. Add the chopped walnuts. Toast for 2 or 3 minutes until they start to brown slightly and smell toasted. Watch them constantly as they burnt easily. Remove from the pan as soon as they are toasted so they don't scorch.
- Stir the walnuts onto the chutney.
- Store in a lidded jar in the fridge for up to 2 weeks. Serve at room temperature.
Notes
- Cut the onions, apple and pear into small neat pieces so that your chutney is not too chunky.
- If liked, add a handful of sultanas. You can also vary the spices to suit - try cardamom or ginger which both go well with pear.
Nutrition
Calories: 101kcalCarbohydrates: 16.1gProtein: 1.7gFat: 4.3gSaturated Fat: 0.3gFiber: 3.2gSugar: 10.6g
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