Name: Spiced pear chutney
Total time: 30 min
Yield: Makes 1 jar
Ingredients: 2 tbsp flavourless oil (such as sunflower oil); 3 star anise; 2 tsp fennel seeds crushed; 1 tsp dried chilli flakes; 65g dried sour cherries roughly chopped; 1 lemon zested to make 1 tsp, juiced to make 2 tbsp; 400g bramley apples peeled and chopped; 225g pears (I used Waitrose Blush pears for their aromatic flavour) diced into small cubes with the peel left on; 2 cloves garlic crushed; grated to make 1 tbsp ginger; 4 tbsp soft dark brown sugar; 4 tbsp cider vinegar; 2 tsp sea salt flakes

A green table topped with two jars of pear chutney

2 tbsp flavourless oil (such as sunflower oil)
3 star anise
2 tsp fennel seeds
crushed
1 tsp dried chilli flakes
65g dried sour cherries
roughly chopped
1 lemon
zested to make 1 tsp, juiced to make 2 tbsp
400g bramley apples
peeled and chopped
225g pears (I used Waitrose Blush pears for their aromatic flavour)
diced into small cubes with the peel left on
2 cloves garlic
crushed
grated to make 1 tbsp ginger
4 tbsp soft dark brown sugar
4 tbsp cider vinegar
2 tsp sea salt flakes

Method

step 1
Heat the oil in a large, heavy-based pan over a medium heat, then sizzle the star anise, fennel seeds and chilli flakes for 1 minute, stirring continuously so they don’t burn.
step 2
Add the cherries and lemon zest, cooking for 1 minute, before adding the chopped apples along with 250ml of water. Simmer for 12-14 minutes or until the apples turn to a pulp (add a splash of water if it’s drying out).
step 3
Add the pears, garlic, ginger, sugar, vinegar, lemon juice and sea salt flakes. Simmer for 5 minutes, remove from the heat and cool to room temperature. Decant into a sterilised jar and seal tightly. Will keep for six months in a cool dark place or for one month in the fridge once opened.