Pear & cardamom chutney

This is a Patchwork Preserves recipe; Lucie recommends it with blue cheese.

750g pears, peeled, cored and chopped in cubes
2 onions, chopped finely
300ml cider vinegar
250g demerara sugar
3 cloves garlic
5cm thumb-sized piece fresh ginger (peeled and grated)
3 tsp ground cardamom
2 tsp mustard seeds
3 tsp cinnamon
1 tsp salt

Put all ingredients into a large pan. Bring slowly to the boil, stirring regularly. Cook gently until it thickens to a nice sticky chutney consistency (1 to 1.5 hour). Make sure it doesn’t stick to the bottom of the pan.

Spoon into sterilised jars and seal.

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