food, Recipes

Pear and Ginger Chutney


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


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



Lamb Koftes

Goat's Cheese and Berry Salad

Chocolate and Espresso Tarts