Pear Date and Tamarind Chilli Chutney

Recipe: Pear Date and Tamarind Chilli Chutney

Pear Date and Tamarind Chilli Chutney has a festive feel and taste that can be enjoyed all year round

Chutneys can be created in many ways but are always served as a condiment to complement other ingredients. From rich tomato relish, infused yoghurts, or Indian-style onions, lime pickle and mango chutney served with popadoms, chutney is a condensed sweet and often salty and sour pleasure.

Add some Korean gochujang for a lovely mild spice

This version has a little fusion element going on with Koren gochujang chilli paste adding a light touch of spice that lingers softly in the background. Pears being very sweet are balanced out by a dose of deliciously sour tamarind. Lovely flavours blended together harmoniously.

How to eat Pear Date and Tamarind Chilli Chutney

• Serve with cheddar or other cheeses 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

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• Bacon Jam with Red Onion Brandy
• Beer Whiskey Onion Jam

Pear Date and Tamarind Chilli Chutney

Print Recipe

Delicious fusion chutney that includes Koren gochujang for a subtle touch of spice. Jammy sweet pears and a shot of sour tamarind create a perfectly balanced flavour that’s tingling on the tongue.

• Author: By Justina Sullivan
• Prep Time: 5 Minutes
• Cook Time: 45 mins - 1 hour
• Total Time: 0 hours
• Yield: 2 large jars 1x
• Category: Chutney
• Method: Stove Top Cooking
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

• 1kg pears
• 2 onions
• 2 tbsp gochujang paste
• 300g light muscovado sugar
• 200ml cider vinegar
• 80g stoned dates, chopped
• 1 tbsp ginger, minced
• 1 tbsp tamarind paste
• 2 tsp salt

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Instructions

1. Remove cores from pears and chop them into small cubes. Peel onions and chop fine. Chop dates into fine slices.
2. 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.
3. 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.
4. 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.
5. Remove from heat and allow to cool before transferring to sterilised jars.
7. 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.

 

Keywords: chutney recipes, gochujang recipes, spicy chutney, pear chutney,