1 tbsp olive oil (we love Olivado) 1 onion, sliced 4cm piece ginger, finely diced 1 tbsp cumin seeds (we love Mrs Rogers) ¼ cup white wine (we love Ara) 1kg pears, cored and diced into 2cm cubes 2 cinnamon sticks (we love Mrs Rogers) 350g soft light brown sugar 300ml apple cider vinegar 50g dried cranberries (we love Alison’s Pantry) 50g walnuts, roughly chopped (we love Alison’s Pantry)
To serve Cheddar cheese and Oat crackers
We used our Le Creuset Cast Iron Casserole dish when cooking the chutney, to add a rich caramel flavour.
Set a large heavy-based saucepan with the oil over a medium heat. Cook the onion for 5 minutes until soft and translucent. Stir in the ginger and cumin. Season, add the wine and cook out for 2 more minutes.
Stir in the pears, cinnamon sticks, sugar, vinegar, cranberries and walnuts. Increase the heat, bring to the boil then reduce to a gentle simmer. Cover with a lid and cook for 1 hour 30 minutes, stirring occasionally, until thick and syrupy.
Divide the chutney among sterilised jars. Cool then seal with lids.
Serve alongside sharp cheddar cheese and oaty crackers.