Sterilise a few jars in the oven before/while cooking.
5 Pears - cored, peeled and chopped into small chunks
300g Gooseberries - chopped into quarters
2 Garlic Cloves -crushed
2 Tsp Sea Salt
250ml White Wine Vinegar
2 tsp Ground Coriander
1 tsp Ground Cumin
100g Soft Light Brown Sugar
100g Demerara Sugar
1 . Put all of the ingredients in a heavy based pan or preserving pan - except for the sugars. Bring it to the boil, then simmer the mixture for 15 minutes, to soften the pears.
2. Once the pears have softened, add the sugar and heat gently until dissolved. Keep stirring it, bring to the boil, then simmer for 1 hour until thick. You may not need this long depending on your stove type! Once the sugar is in I would advise stirring it throughout the cooking time to stop it sticking.
3. To check if it’s thick enough run a spoon across the base of the pan – it should leave a clear trail through the chutney if it’s ready.
4. Place the chutney in sterilised jars while it is still hot and keep stored in a cool dark place. You can leave the chutney to mature for a few weeks or eat it straight away! Once jarred it will last for a few months.
This recipe pairs really well with goats cheese and water cress!