Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pear and thyme chutney. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
This pear chutney is tangy and sweet and pairs beautifully with cheese and spicy foods including (but not limited to) East Indian-style dishes. You can even turn it into an unusual spread for bagels or toast—puree a spoonful of pear chutney in a food processor with room temperature cream cheese. Sweet-tangy chutney pairs beautifully with pungent blue cheese and toasty pecans.
Pear and thyme chutney is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pear and thyme chutney is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook pear and thyme chutney using 5 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Pear and thyme chutney:
- Prepare 600 g pears
- Get 200 g sugar
- Get 150 g white wine vinegar
- Get 100 g chopped onion
- Prepare Few sprigs of thyme
When hot, add the onions and cook. In this easy pear chutney recipe, season's best and juicy pears are combined and simmered with apple, ginger, pepper, cinnamon, cloves and oil sautéed onion to make flavorful relish that can rival the taste of best chutneys you ever had. An easy pear chutney that is a must in autumn. Pears are often overlooked, but make a lovely chutney.
Instructions to make Pear and thyme chutney:
- Peel, core and chop pears. Put sugar, onions and vinegar in a pan. Turn on the heat on low. As the sugar starts to melt, add the thyme leaves
- Add the pears. Simmer away for about 45 mins until nice and sticky with no water left. Store in a sterilised jar in the fridge for up to a month
Method for Pear & Walnut Chutney: Peel, core and chop the pears and apples. Leave for at least a month to allow to mature. Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year. This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn. Stir in the sultanas, remove from the heat and leave to cool.
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