Spiced pear chutney
Sour cherries give a tangy flavour to this spiced pear chutney, while star anise adds aromatic notes — serve with cheese and cold meats as part of a festive buffet
- Serves: 1 person
- 2tbsp flavourless oil (such as sunflower oil)
- 3star anise
- 2tsp fennel seeds, crushed
- 1tsp dried chilli flakes
- 65g dried sour cherries, roughly chopped
- 1lemon, zested to make 1 tsp, juiced to make 2 tbsp
- 400g bramley apples, peeled and chopped
- 225g pears (I used Waitrose Blush pears for their aromatic flavour), diced into small cubes with the peel left on
- 2cloves garlic, crushed
- grated to make 1 tbsp ginger
- 4tbsp soft dark brown sugar
- 4tbsp cider vinegar
- 2tsp sea salt flakes
Step 1Heat the oil in a large, heavy-based pan over a medium heat, then sizzle the star anise, fennel seeds and chilli flakes for 1 minute, stirring continuously so they don’t burn.
Step 2Add the cherries and lemon zest, cooking for 1 minute, before adding the chopped apples along with 250ml of water. Simmer for 12-14 minutes or until the apples turn to a pulp (add a splash of water if it’s drying out).
Step 3Add the pears, garlic, ginger, sugar, vinegar, lemon juice and sea salt flakes. Simmer for 5 minutes, remove from the heat and cool to room temperature. Decant into a sterilised jar and seal tightly. Will keep for six months in a cool dark place or for one month in the fridge once opened.