Pear and chipotle chutney
( MAKES 2 medium jars )
Photo by Tam West
A lovely condiment with a smoky chilli kick that pairs well with ham, fresh fish and turkey. See my recipe here for Christmas turkey cooked in an oven bag.
- Heat a splash of olive oil in a saucepan, add ginger and garlic and stir until fragrant, then add the fresh chillies, veges and pears and sweat to soften.
- Add canned chipotle peppers (along with the accompanying adobo sauce), mustard powder, spice or curry mix, cider vinegar, brown sugar (or less), lemon zest and juice and bay or kaffir leaves. Simmer gently for 45 minutes to an hour, breaking it all up with a spoon as it softens and cooks out. It’s ready when it’s saucy.
- Place in sterilised medium or small jars (you can blitz it first if you prefer a smoother sauce), seal and cool, then refrigerate.
More of Warren's sauce recipes to accompany turkey