Pear chutney

Ingredients for 1 servings:

• 1 ½ kg pear(s)
• 2 lemon(s), organic
• 200 g sugar
• 500 ml apple juice
• 200 ml vinegar (honey vinegar or mild white wine vinegar)
• ½ tsp coriander (preferably small Turkish coriander)
• ½ tsp cardamom, ground
• 1 stalk(s) cinnamon
• ½ tsp chili flakes
• 100 g ginger

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

fruity chutney with intense pear flavor, great with cheese and white meat

Quarter, core, and peel the pears. Reserve the seeds and peels. Finely dice the pears. Peel and finely dice the ginger. Roughly grind the coriander in a mortar. Grate the lemon zest, then squeeze the lemons. Caramelize the sugar in a large saucepan. Deglaze with apple juice and vinegar, dissolving the caramel in it. Add the peels and cores, bring to a boil, and simmer for about 10 minutes. Then strain. Pour the stock into a saucepan with all the ingredients and bring to a boil. Reduce slowly over low heat (this can take two hours!). Stir well, especially towards the end, as the mixture can easily burn. While hot, pour into twist-off jars and let cool upside down. Remove the cinnamon stick. It can be rinsed, dried, and then used to make cinnamon liqueur. The chutney will keep for up to 2 years.