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Ginger, Pear and Carrot Chutney


A perfectly blended chutney with the finest ingredients!

  • Difficulty:

  • Prep Time : 0 mins |
  • Cook Time : 0 mins
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  • 5 medium pears, peeled, cored and diced
  • 2 onions, finely diced
  • ½ packet (125 g) sultanas
  • 1 Tbsp (15 ml) mild curry powder
  • 1 Tbsp (15 ml) grated fresh ginger
  • 1 tsp (5 ml) whole mustard seeds
  • 1½ C (375 ml) cider vinegar
  • 1½ C (375 ml) treacle sugar
  • 2 tsp (10 ml) salt
  • 4 medium carrots, peeled and coarsely grated

Preheat the oven to 160 °C. Sterilise some jars by washing them in hot, soapy water, rinsing them well and placing them in the preheated oven for 20 minutes.

Place all the ingredients, except the carrots, in a saucepan and bring to the boil, stirring until the sugar dissolves. Turn down the heat and simmer on medium for 30 minutes.

Add the carrots and reduce the heat to low. Simmer for another 30 minutes until the liquid has reduced and the mixture has thickened.

Ladle the hot chutney into the jars and seal well. Store in a cool, dark place for at least 2 weeks to allow the flavours to mature. If sterilised, sealed and stored properly, the chutney can last for up to 12 months. Refrigerate once opened.

Serve with strong cheese and a crusty loaf.