Pear and walnut chutney with cheddar

Name: Pear and walnut chutney with cheddar
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Ingredients: 1 tbsp Olivado olive oil; 1 onion (sliced); 4 cm piece ginger (finely diced); 1 tbsp cumin seeds; ¼ cup white wine; 1 kg pears (cored and diced into 2cm cubes); 2 cinnamon sticks; 350 g soft light brown sugar; 300 ml apple cider vinegar; 50 g dried cranberries; 50 g walnuts (roughly chopped); Cheddar cheese; Oat crackers

A jar of brown chutney, a block of cheese and some round crackers on a round stone board.

We love sharp cheddar with a rich chutney, and this winter pear and walnut chutney is beyond delicious.

Print Pin Rate

Prep Time 15

Cook Time 1 40

Total Time 1 55

Course Appetiser, Side Dish, Snack

Servings people

Equipment

We used our Le Creuset Cast Iron Casserole dish when cooking the chutney, to add a rich caramel flavour.

Ingredients

1 tbsp Olivado olive oil
1 onion sliced
4 cm piece ginger finely diced
1 tbsp cumin seeds
¼ cup white wine
1 kg pears cored and diced into 2cm cubes
2 cinnamon sticks
350 g soft light brown sugar
300 ml apple cider vinegar
50 g dried cranberries
50 g walnuts roughly chopped

To serve

Cheddar cheese
Oat crackers

Instructions

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.