Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: CarolineW on February 05, 2009, 01:08:56 pm
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Spicy pear chutney
(makes 4-5 medium-sized jars)
70 ml olive oil for cooking
5 cm fresh ginger root (peeled)
4 large cloves garlic (peeled)
5 large Conference pears (unpeeled, but seeds & stem removed, cut into quarters)
zest of 1 unwaxed lemon
zest of 1 unwaxed orange
50 g sultanas
150 g dried apricots
50 g dried cranberries
1 large sprig rosemary (leaves only)
1 tsp chilli flakes (more or less to taste)
1 tsp sea salt
1 tsp coarse-ground pepper
1 tsp ground cinnamon
½ tsp ground cardamom
160 ml cider vinegar
Instructions for Thermomix users:
Weigh olive oil into the bowl. Drop ginger and garlic onto the running blades. Scrape down the sides, then start cooking for 30 minutes / 100 C / speed 2.
Add all the other ingredients in the order listed.
If the fruit isn't quite chopped as small as you'd like it, blitz for no more than a couple of seconds before pouring out.
Fill into sterilised jars, close the lid firmly than stand on their heads to cool.
Keeps in the fridge for about a month at the very least.
(http://thepassionatecook.typepad.com/thepassionatecook/images/2007/11/04/spicypearchutney.jpg)
Taken from http://www.thepassionatecook.com/
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wow, that sounds good. can you describe conference pears please?
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Um - they're a particularly tasty, juicy pear. Fairly firm. Is that any good? I don't really know how to describe pears :-\
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Thanks, this is first on my list for when I have the time and the kitchen isn't steamy!!
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Nice work Caroline - with the recipe and inserting the photo.
Sounds like my kind of food.
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are they brown, green, big, small? lol
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Greeny brown and medium ;D
(http://www.ornamentaltree.co.uk/Images/confer.jpg)
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You're a real professional with this photo business now !!!! Well done.
I read that they account for about 90% of UK pear production. I had never heard of them either. :-[ :-[
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they look like a beurre bosc pear (is that what they're called?) http://images.google.com.au/images?q=beurre%20bosc%20pear&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&sa=N&hl=en&tab=wi
pretty sure they're the same :) (i would never buy these so glad i asked ;))
thanks caroline :)
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Chutneys have never been part of our diet. This sounds great, but how would you eat/serve it? Is it served with a meat as a condiment?
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Chutneys have never been part of our diet. This sounds great, but how would you eat/serve it? Is it served with a meat as a condiment?
I have with hot and cold meats, (especially with boiled meats as in corned meats, bollito misto), with cheese (cheddar varieties), just on bread and butter. ;D
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they look like a beurre bosc pear (is that what they're called?) http://images.google.com.au/images?q=beurre%20bosc%20pear&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&sa=N&hl=en&tab=wi
pretty sure they're the same :) (i would never buy these so glad i asked ;))
They are not the same - but think that they would work just as well with beurre bosc or Bartlett or Williams pears. I use beurre bosc for desserts as they tend to hold together better and have a smooth texture when cooked.
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This sounds absolutely DELICIOUS!! And pears are just coming into season here... so will definately give it a crack soon - thanks for the recipe!
Just wondering how spicy it is? Mild? Med? Hot?
Cheers xx
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they look like a beurre bosc pear (is that what they're called?) http://images.google.com.au/images?q=beurre%20bosc%20pear&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&sa=N&hl=en&tab=wi
pretty sure they're the same :) (i would never buy these so glad i asked ;))
They are not the same - but think that they would work just as well with beurre bosc or Bartlett or Williams pears. I use beurre bosc for desserts as they tend to hold together better and have a smooth texture when cooked.
I love Conference pears, the only pears that I buy in Spain. I would say they are pretty much the same as Williams in flavour, but maybe just a bit bigger.
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YUM! Think I might try this with apple instead of pear & see how I go. Will bbl to report :)
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OMG, seriously the BEST chutney every! Thanks so much for the recipe. Bumping for northern hemisphere members. Looking forward to autumn here, and making this chutney again.
I also made it with apples, and it was still nice, but not as good as they pear, and also a lot 'drier'. I guess pears have a higher water content
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This recipe is incorrectly ordered. Why would you start cooking the garlic and ginger for 30 minutes and then add
all the other ingredients in the order listed? :o
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Welcome to the forum julietta.
I would think that after chopping the garlic and ginger you add all the rest of the ingredients and cook for 30minutes/100c/speed 2.
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Welcome julietta. Why not move to the introductions section and tell us about your thermomix and what you like to cook.