Spiced Pear Chutney

Spiced Pear Chutney

Spiced Pear Chutney

It’s that time of year once more, and our lovely neighbour has been leaving us bags of pears.

Woke up to that bag of pears that we were given and decided that they had to be turned into something that would last so to the Internets we go.

There were a few different recipes but I came across a recipe on the BBC website that seemed ok, though there were some changes that I wanted to make for personal taste.

The other thing after actually cooking this recipe is that it took a good twenty minutes longer than described, and it filled two jam jars and a small Kilner jar, I would have four decent sized jars sterilised to be on the safe side.

    ingredients

  • 200g demerara sugar
  • 200ml cider vinegar
  • 100ml perry (pear cider)
  • ½ tsp turmeric
  • 1 star anise
  • 1 tsp ground cumin
  • 2 red onions, chopped
  • 1 tsp grated ginger
  • 10 firm pears, peeled
    and chopped into bite-sized pieces
  • ¾ tsp urfa chilli flakes
  • 50g sultanas

putting it together

Into your big pan add the sugar, turmeric, cider vinegar, perry, star anise, cumin, red onions, and ginger. Give this a good stir and then bring to the boil.

Then add the pears and urfa and simmer for 60 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas 10 minutes before the end, remove from the heat, then spoon into sterilised jars just out the oven and put lids on.


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Zaitoun

Yasmin Khan. Bloomsbury. (256p) ISBN 9781408883846

Zaitoun

Zaitoun

This is a first for me, a review of a cook book. And I have loads!

I usually just use them and forget I own them really, but this is a special book. I’ve used it so regularly now that several of the recipes are memorised and we still have dozens we want to try.

The most recent recipe we made was the Spicy prawn and tomato stew, rich and deep with an almost sweet and sour taste, went really well with fruited couscous.

What makes this recipe books so special is that there are very, very few pencilled in notes to adapt the recipe. This is almost a miracle in cook books.

There are foolproof recipes for labneh, za’atar, flatbreads, and some absolutely stunning Semolina and rose water slices, I think we may have made about a third of the recipes so far because they work first time.

A couple of the recipes that we’re going to try next are the Spinach and feta parcels, and the Aubergine and feta kefte, both sound scrumptious.

Looking forward to making so many more recipes from Zaitoun in the future.


If you want to help and support this blog you could become a Patreon which would help pay for my hosting, domain names, streaming services, and the occasional bag of popcorn to eat while watching films.

If you can’t support with a monthly subscription a tip at my Ko-Fi is always appreciated, as is buying things from my Ko-Fi Shop.

You can always email me on contact@bigbeardedbookseller.com with any suggestions.