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.

Ingredients

2tbsp Early Harvest Arbequina Extra Virgin Olive Oil

2 banana shallots, peeled and finely sliced

Pinch of salt

6tbsp White Condimento

6 conference pears, cored and diced into 1-2cm pieces

6tbsp sultanas

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

Ingredients

2tbsp Early Harvest Arbequina Extra Virgin Olive Oil

2 banana shallots, peeled and finely sliced

Pinch of salt

6tbsp White Condimento

6 conference pears, cored and diced into 1-2cm pieces

6tbsp sultanas

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

1

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.

2

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.

3

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.

4

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.

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