I meant to post this recipe yesterday, but went to Hull instead, so lots of staring at the Humber estuary & tidal barrier, getting over excited at the sight of derelict dry docks & eating far too much delicious food at the Green Ginger Cafe a freakin' adorable Vegetarian place in a narrow street in Hull called The Land of Green Ginger* at the bottom of Whitefriargate. If you are ever in Hull, check it out! The Aubergine Parmesan is delicious!
Pear & Pecan Chutney
500g Pears, peeled, cored & chopped
500g Apples, also peeled, cored & chopped (it helps to have a big bowl of water with a splash of vinegar or squeeze of lemon juice in it to drop the apple pieces in while you chop**)
250g pecans, chopped (you can use walnuts or hazelnuts instead. I just have a thing for pecans)
250g shallots, chopped (there are lots of tricks out there to keep your eyes from watering while chopping onions. None of them really work)
25g ginger, grated
250g light brown sugar
300ml cider vinegar
1 tsp black peppercorns, crushed
1 tsp salt
1 tbs molasses (optional)
Pitch all the ingredients (except the Molasses of Debateable Usage) into a large pan. Bring to the boil. Once the sugar has dissolved, reduce the heat & simmer for about an hour, an hour & a half, maybe longer, until you have some thick, rich, fruity goo (you should be able to pull your spoon across the bottom of the pan and see a ribbon of pan bottom for a few seconds). Pear chutney can look a bit beige & depressing, so adding a heaped tbs of molasses will make it a little darker & glossier, without having an effect on the overall flavour. Spoon into clean, sterilised jars, and screw the lids on firmly. Label with something suitable & put in a cupboard & try not to think about it for a few months.
Goes well with cheese (especially cheese toasties), pies & poppadums. A heaped spoonful stirred into tagines & stews is something pretty special too.
*Most awesome street name ever!
**Cut apples turn brown when exposed to air, which can affect the texture, and generally make it all a bit ick. Dunking the cut pieces in acidulated water (fancy term for water with a bit of vinegar or citrus juice in it) prevents such ickyness.