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Pear and chipotle chutney
( MAKES 2 medium jars )

Photo by Tam West

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Bite 18/12/2017

A lovely condiment with a smoky chilli kick that pairs well with ham, fresh fish and turkey. See my recipe here for Christmas turkey cooked in an oven bag.

1 splash	Olive oil
1 knob	Fresh ginger, grated
1 clove	Crushed garlic, use up to 2 cloves
2	Chillies, long and mild, red and green
1	Onion, roughly chopped
2 large	Tomatoes, roughly chopped
2	Pears, ripe ones, roughly chopped
3	Canned chipotle peppers in adobo sauce, along with accompanying sauce
1 tsp	Mustard powder
1 tsp	Spice mix, or curry mix, homemade; use 2 tsp if you like
⅔ cup	Cider vinegar
⅓ cup	Brown sugar, or less
1	Lemon, zest and juice
2	Bay leaves, fresh ones, use up to 3 bayleaves or kaffir lime leaves

Heat a splash of olive oil in a saucepan, add ginger and garlic and stir until fragrant, then add the fresh chillies, veges and pears and sweat to soften.
Add canned chipotle peppers (along with the accompanying adobo sauce), mustard powder, spice or curry mix, cider vinegar, brown sugar (or less), lemon zest and juice and bay or kaffir leaves. Simmer gently for 45 minutes to an hour, breaking it all up with a spoon as it softens and cooks out. It’s ready when it’s saucy.
Place in sterilised medium or small jars (you can blitz it first if you prefer a smoother sauce), seal and cool, then refrigerate.