Pear and tamarind chutney
( MAKES 2 jars )
Photo by Annabel Langbein media
With a jar of this chutney at hand you don't just get a spicy partner for cheese or a platter. For a fast track to the most fabulous curry, mix a few big spoonfuls with some coconut cream, chicken stock and a couple of chillies, pour it over browned chicken or duck and bake until tender and cooked through.
- Heat pears, tamarind puree, sugar, ginger, mustard seeds and salt in a pot.
- Simmer gently, stirring frequently to prevent sticking, until the sauce is thick and the pears are tender (about 30 minutes).
- Bottle while hot into sterilised jars and seal with sterilised screw-top lids.
More of Annabel's preserves