Pear chutney with cilantro
Used product: Chivers Ginger Jam
Preparation time: approx. 20 minutes
Cooking time: pprox.. 15 minutes
For 2 portions:
– 1 small red onion
– 1 clove of garlic
– 1 small red chili pepper
– 1 pear
– 3 tbsp olive oil
– 150 g Chivers Ginger Jam
– 60 ml white wine vinegar
– 4 stems of coriander
Utensils: board, knife, stove, pot
1. Peel the onion and dice. Peel garlic and chop finely. Wash chilli, halve lengthwise and remove seeds. Finely chop the pulp. Wash the pear and cut into fine cubes.
2. Heat olive oil in saucepan and sauté the onions, garlic and chili. Then increase heat, add Chivers Ginger Jam and simmer for about 3 minutes.
3. Add vinegar and simmer for about 2 minutes. Add the pear cubes and simmer over low heat for about 10 more minutes. Then remove from the heat and let cool.
4. Wash cilantro, shake dry and finely chop. Lift the coriander under the chutney and season with salt and pepper.
Tip: the chutney lasts up to 2 weeks in the fridge and is the perfect complement to a cheese platter with bread.