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.