Ingredients

1/2 cup caramel sugar 1/2 cup apple cider vinegar 1 garlic clove 1 cinnamon stick 1kg pears, peeled and chopped into cubes 1 large onion, finely chopped 2T seedless raisins 1T sultanas 200g crystallised ginger 1t fresh ginger, grated 1/2t ground cloves 1/2t allspice 1/4t salt

Method

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   READ MORE Lamb Koftes Goat's Cheese and Berry Salad Chocolate and Espresso Tarts