A Festive-Tasting Chutney You Can Enjoy Any Time of Year
Chutneys come in many forms, but they all serve as flavourful condiments- sweet, tangy, salty, and sometimes spicy – meant to complement other dishes. This version adds a gentle fusion twist with Korean gochujang for a mild, lingering heat. Sweet pears are balanced by sour tamarind, creating a harmonious blend of vibrant, well-rounded flavours.
How to Eat Pear Date and Tamarind Chilli Chutney
- Serve with cheese and crackers
- Mixed with coconut milk, chilli, vegetables, grains and yoghurt got an instant curry sauce
- Spread over buttered bread with Philadelphia or another cheese for a decadent toasted sandwich
- As a condiment to sausages or steak
- Blend into a smooth paste, mix with a little oil and salt and use as a marinade for meat and vegetables
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Pear Date and Tamarind Chilli Chutney
A delicious fusion chutney enriched with Korean gochujang for a subtle, lingering heat. Jammy sweet pears and a splash of sour tamarind create a beautifully balanced flavour that gently tingles on the tongue
Servings: 2 large jars
Ingredients
- 1kg pears
- 2 onions
- 2 tbsp gochujang paste
- 300g light brown sugar
- 200ml cider vinegar
- 80g stoned dates, chopped
- 1 tbsp ginger, minced
- 1 tbsp tamarind paste
- 2 tsp salt
Instructions
- Remove cores from pears and chop them into small cubes. Peel onions and chop fine. Chop dates into fine slices.
- Combine all ingredients in a cast iron or stovetop pot. Warm over low heat, stirring occasionally, until the sugar dissolves. Turn up the heat to medium-high heat so the mixture comes to a boil. Don’t boil rapidly otherwise it will reduce too quickly and splatter out over the pot. Instead, keep it at a steady medium boil and allow it to take its time.
- Stir occasionally to stop the chutney from sticking to the bottom. The pear should slowly start to soften and break down. The process should take between 45 minutes – 1 hour.
- To check the chutney is ready, run a wooden spoon through the mixture, it should be thickened, similar to a jam without and runny liquid.
- Remove from heat and allow to cool before transferring to sterilised jars.
- Chutney can be eaten immediately but the flavour will be much better after a few days or even weeks as it infuses and develops a rich deep mature flavour. Will last in the fridge for up to 1 year.