Fall for flavour: no-cook pear chutney

Quick condiment a perfect pairing for roasted meat or charcuterie!

I love serving chutneys with roasted meat of any kind. They can serve as a side dish or even a stuffing. They’re a great way to add a pop of flavour and often a way to tempt kids to try new things, lured by the promise of something sweet or tangy. I am also a fan of tucking a few dollops of chutney into my grilled cheese sandwiches and you’ll usually find a little bowlful on my cheese boards too. Depending on what texture you prefer, you can dice the fruit and onions, or grate them (use a box grater) if you want a finer textured chutney. You can enjoy this pear chutney the same day you make it, but its flavour will improved with a day or two of refrigeration.

Ingredients

• 1/3 cup (47 g) currants (small raisins)
• 2 ripe pears, cored and chopped small
• 1 small onion, finely diced
• 1/4 cup (55 g) packed brown sugar
• 1 teaspoon (2 g) grated fresh ginger
• 1 teaspoon (5 g) coarse salt
• 1/4 cup (60 mL) rice or apple cider vinegar
• 1 teaspoon (2.4 g) chili flakes (or more, to suit your tastes)
• 1/2 teaspoon (1.4 g) ground cinnamon
• 1/2 teaspoon (1.5 g) mustard seeds, bruised
• 1/4 teaspoon (.6 g) ground cloves

Method

• Put currants in a small bowl and cover with hot water. Set aside to soak for 25 minutes.
• While currants are soaking, combine pears, onion and sugar in a medium sized bowl and let macerate (process by which the sugar draws juice out of the fruit) for 20 minutes.
• Drain water from currants and add to mixture along with all other ingredients, stirring to blend.
• Cover tightly with plastic wrap and let marinate at room temperature for 6 – 12 hours before bottling, stirring occasionally during the marinating time.
• Transfer to spotlessly clean jars and refrigerate for up to one month.

Makes approximately 2 cups.