Carob Pear Chutney
Absolutely bursting with flavor, Carob Pear Chutney is a versatile condiment that can be enjoyed in countless ways. It complements many types of meats, delicious as a dip or fruit spread, and infuses a whole new world of spice profile when used as an ingredient in recipes.
INGREDIENTS
- 4 cups pears (not too ripe) peeled, cored, and diced
- 1/2 cup red bell pepper, chopped
- 1/2 cup red or sweet onion, finely chopped
- 1/3 cup apple cider vinegar
- 1/3 cup balsamic vinegar
- 3 tbsps raisins
- 3 tbsps The Australian Carob Co. Carob Syrup
- 2 tbsps organic maple sugar
- 1 tbsp fresh ginger, finely chopped
- 1/8 tsp ground nutmeg
- 1/8 tsp salt
INSTRUCTIONS
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Mix all the ingredients in a medium sauce pan and heat on medium low, stirring occasionally while it simmers.
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Simmer the mixture continuously until the liquid is cooked down, about 45 minutes but check it often.
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When the liquid is almost gone, stir constantly to prevent burning, and until the liquid is a slightly thickened sauce.
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Remove from heat and let cool, then transfer to covered container or bowl and keep in refrigerator for up to a week.
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If you make a larger batch, put the hot chutney in sterilized jars so the lids seal as it cools and they will store longer.
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Serve with most other foods as a delightful condiment.
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To maintain the delicate flavor of the pears, do not use garlic or too much onion.
