Pears, White Condimento and sultanas create a sweet, yet savoury chutney that pairs well with cheeseboards. This chutney is a great accompaniment to our Cornicabra Olive Oil Crackers.
2 banana shallots, peeled and finely sliced
Pinch of salt
6tbsp White Condimento
6 conference pears, cored and diced into 1-2cm pieces
4tbsp golden granulated sugar
1 sprig of fresh rosemary, finely chopped
2 pieces of crystallised ginger, finely chopped
½tsp ground fennel seeds
1 2-inch cinnamon stick
1 fresh bay leaf (or 2 dried)
Large pinch of ground ginger
Pinch of chilli flakes
1tsp ground black pepper
- Place a large pan over a medium heat and when hot, add the Olive Oil and sauté the shallots and salt for ten minutes, until they are soft and have no colour.
- Add the rest of the ingredients and stir to combine. Bring to a gentle simmer, turn the heat to low, place the lid on and leave to cook for ten minutes.
- Stir the mixture and check how it is cooking, replace the lid and cook for a further ten minutes or until the pears are cooked through but retain a slight bite.
- Remove the pan from the heat and leave the chutney to cool as it is best served cold. The chutney can be eaten within a week and kept refrigerated.