Pear chutney with turmeric

Ingredients for 1 servings:

• 900 g pear(s), juicy, cut into pieces, with peel
• 100 g apples, sour, cut into pieces, with peel
• 120 ml apple cider vinegar
• 2 medium-sized onions, finely chopped
• 1 bunch of spring onions
• 2 tbsp brown sugar
• 3 tbsp honey, mild, heaped
• 1 tsp, leveled curry powder
• ½ tsp turmeric
• ½ tsp lemon pepper
• 40 g fresh ginger
• 1 tsp sea salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity and spicy, refine as a spread with quark or butter, delicious with cheese and poultry

Place the prepared fruit and onions in a saucepan with the apple cider vinegar. Finely chop the spring onions and add them. Heat everything gently. Add the honey and sugar, as well as the spices. Grate the freshly grated ginger and add it. Simmer the chutney until the pears have become a pulp. If you don’t want any chunks, you can puree the chutney. Season to taste and adjust the seasoning if necessary. Stir frequently during cooking, otherwise the mixture will burn. Depending on the fruit’s juice content, this can take an hour or longer. This makes approximately 5 x 250 ml. It tastes good with poultry and cheese. I also eat it as a spicy fruit spread on bread – without adding butter or quark. The chutney can be used as a dip, sauce seasoning, and dressing, or can be enhanced with other ingredients.