1/2 cup caramel sugar
1/2 cup apple cider vinegar
1 garlic clove
1 cinnamon stick
1kg pears, peeled and chopped
1 large onion, finely chopped
2T seedless raisins
200g crystallised ginger
1t fresh ginger, grated
1/2t ground cloves
Place the sugar, vinegar, garlic and cinnamon stick in a large, heavy-based saucepan over medium heat until the sugar has dissolved (three to four minutes).
Add the remaining ingredients and stir through. Bring to the boil then reduce the heat to a simmer and cover.
Allow to cook for about 45 minutes, stirring occasionally, until the mixture is soft and reduced to a more sticky consistency.
Remove the cinnamon stick and allow to cool slightly. Decant the chutney into three sterilised 250ml jars and refrigerate.
This recipe originally appeared in our 2014 Food Issue