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Home > Recipes > Pear and tamarind chutney

Pear and tamarind chutney
( MAKES 2 jars )

Annabel Langbein

Publication: Canvas

Canvas

Ratings: No ratings yet

Pear and tamarind chutney

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

  1. Heat pears, tamarind puree, sugar, ginger, mustard seeds and salt in a pot.
  2. Simmer gently, stirring frequently to prevent sticking, until the sauce is thick and the pears are tender (about 30 minutes).
  3. Bottle while hot into sterilised jars and seal with sterilised screw-top lids.

More of Annabel's preserves

  • Kickstarter chilli paste
  • Tomato relish
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https://www.eatwell.co.nz/recipe/16423/Pear-and-tamarind-chutney/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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