Tomato and pear chutney

Name: Tomato and pear chutney
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 6 medium-sized tomatoes; 2 Pears; 20 g fresh ginger root; 2 Branches of rosemary; 2 stem(s) Thyme; 1 red chilli pepper; 3 TABLESPOONS Oil; 30 g demerara sugar; 60 ml light balsamic vinegar; 120 ml Water; 1 TABLESPOON Tomato paste; 1 tin(s) (400 g) chunky tomatoes; 1 Star Anise; 2 Cardamom Capsules; 1 Cloves; 1 TEASPOON Mustard seeds; 1 Cinnamon stick; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
6 medium-sized tomatoes
2 Pears
20 g fresh ginger root
2 Branches of rosemary
2 stem(s) Thyme
1 red chilli pepper
3 TABLESPOONS Oil
30 g demerara sugar
60 ml light balsamic vinegar
120 ml Water
1 TABLESPOON Tomato paste
1 tin(s) (400 g) chunky tomatoes
1 Star Anise
2 Cardamom Capsules
1 Cloves
1 TEASPOON Mustard seeds
1 Cinnamon stick
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely dice the onions. Peel garlic and chop finely. Wash, clean and chop the tomatoes. Pears wash, peel, quarter and remove the core. Cut pear quarters into pieces.
2
Peel and finely chop the ginger. Wash the rosemary and thyme and shake dry. Strip rosemary needles from the twigs and chop finely. Pluck thyme leaves from the stalks and chop. Clean the chilli, cut lengthwise, wash and remove seeds.
3
Cut the pod into small pieces.
4
Heat the oil in a pot. Sauté onions, garlic, ginger and chili for about 1 minute. Add sugar and caramelize. Deglaze with vinegar and water and simmer for about 2 minutes. Stir in tomato paste, tomatoes and pears.
5
Add star anise, cardamom, cloves, mustard seeds, cinnamon stick and herbs and simmer for about 12-15 minutes. Season to taste with salt and pepper and pour into clean rinsed glasses and allow to cool.