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Pear and tamarind chutney
( MAKES 2 jars )

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Photo by Annabel Langbein media

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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.

Ingredients

8	Pears, ripe, cored and finely diced
1 cup	Tamarind puree
1 cup	Soft brown sugar
2 Tbsp	Fresh ginger, finely grated
4 tsp	Mustard seeds
½ tsp	Salt

Directions

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.