I believe this pear chutney with saffron is my new favorite fruit chutney. If we’re talking vegetable chutneys, my favorite is the bell pepper one. Anyway, the idea for this great accompaniment with cheese and boiled meat was given to me by a friend. I made a few modifications and in addition to saffron and pink pepper, I also added ground ginger to give it a spicy touch.
This chutney is very easy to prepare; once you peel and dice the pears, you just need to add the remaining ingredients, mix, and boil for 5 minutes. That’s it, and your cheese dishes will thank you!
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: approx. 2 lbs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2.2 lbs pears (weighed after peeling)
- 1 lemon
- 1.75 cups sugar
- 1 packet Fruttapec 3:1
- 1 tsp saffron threads
- 1 tsp ground ginger
- 2 tsps pink peppercorns
- 2 pinches salt
Steps
To prepare the pear chutney with saffron, wash and peel the pears, cut them into quarters, remove the core, and dice into approx. 0.4-inch cubes. Place the pear cubes in a large pot and mix with the lemon juice.
Add the sugar along with the Fruttapec 3:1 and mix. Also add the saffron threads, pink peppercorns, and ginger. Bring everything to a boil, stirring occasionally, and let it boil over high heat for 4-5 minutes.
Transfer your pear chutney with saffron into sterile jars, seal immediately with the lid, and place them upside down on the countertop. After five minutes, turn them right side up and let cool completely.
Store the pear chutney with ginger in a cool, dry place, preferably in the dark. Once a jar is opened, it keeps in the refrigerator for 2-3 weeks.
