Pear chutney with chili and ginger

Ingredients for 4 servings:

• 50 g ginger
• 2 chili peppers, red
• 100 g cashew nuts, roasted
• 200 g onion(s), white
• 1.2 kg pear(s), firm, a green variety
• 1 pack of saffron threads, if desired
• 50 ml water for soaking
• 2 star anise
• 100 g sugar
• 120 ml apple cider vinegar
• 50 g cranberries
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

perfect Christmas gift (if you get the star anise in time)

Peel and finely chop the ginger. Chop the chili peppers with the seeds. Roughly chop the nuts and finely chop the onions. Core the pears and finely chop them (mine always turn brown, so “cutting them neatly” isn’t quite as important). Soak the saffron threads in 50 ml of water (the water will be boiled away later). Place a pan on the stove and heat. First, toast the nuts with the chili, ginger, and onions, then add the sugar and deglaze everything with the vinegar. Then add the remaining ingredients and simmer for 30 minutes. While still hot, pour into 4 small preserving jars or 2 large jars and turn them upside down. I like to eat the chutney with white meat or fish and vegetables (e.g., broccoli). Personally, I find it a bit too spicy with 2 chilies.