Pear chutney
The thick sauce, which in our country is called chutney, is used to flavor dishes and enhance their taste. The chutney pear variant is perfect, for example, for poultry or various types of cheese.
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Ingredients
- 1 and a half kg of pears
- 2 lemons
- 200 g semolina sugar
- 500 ml of apple juice
- 200 ml of wine vinegar
- L teaspoons of ground cardamom
- 1 whole cinnamon
- L teaspoons of ground chilli
- 100 g of ginger
Cooking guidelines
Peel a pear, cut it into quarters and remove the kernels. We do not throw away peeled skins and kernels, but set them aside. Cut the cleaned pulp into smaller pieces.
Peel the ginger and finely chop. Wash the lemons, dry them and grate the peel. Finally, we squeeze the juice out of them.
Pour sugar into a wider pot, heat it and let it caramelize. Then add apple juice, vinegar and let the caramel dissolve.
Add the skins and kernels to the pot, bring the mixture to a boil and let it boil for 10 minutes. Then strain the liquid through a sieve and pour it back into the pot. Add the rest of the ingredients and bring the mixture to a boil. Then withdraw the flame and boil the liquid for about two hours. At the end of cooking, mix the mixture well, as it may tend to burn.
Remove the cinnamon and pieces of ginger from the liquid and pour the still warm chutney into sterile glasses, which we close, turn upside down and let cool.
