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.
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.
More of Annabel's preserves
https://www.eatwell.co.nz/recipe/16423/Pear-and-tamarind-chutney/
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