Chutney
RECIPE
45 min

Williams pear and saffron chutney

Williams pears and saffron are a match made in heaven! This chutney is so simple it will become a staple.

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Ingredients For

  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    100 g See the article
  • 3 (about 500g)
  • 1 cm
  • Cévennes sweet onion
    Fruits & Vegetables
    PDO Cévennes sweet onion
    x1.50 See the article
  • 60 cl
  • 0.50 tsp
  • 1 small glass
  • x2

Infuse the saffron in a small glass of warm — but not boiling — water. Peel and cut the pears in small pieces. Peel and chop the onions, peel and grate the ginger.

Step 1
  • ©Laura Jalbert Jaja Food Studio

    In a saucepan on low heat, cook all the ingredients (except the saffron) for about 30 minutes. Then add the saffron and infused water and bring to a boil for a few minutes, until you reach a nice thick consistency.

    Step 2
  • ©Laura Jalbert Jaja Food Studio

    When still hot, pour the chutney in clean jars, close the lid and turn them upside down to seal.

    Step 3
  • ©Laura Jalbert Jaja Food Studio

    Pair with

    This chutney goes very well with a soft washed-rind cheese, in a cheese toastie but also with pâté-en-croûte.

    White Garlic
    Drôme white garlic PGI
    Olive oil and blue background
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe