Condiments, Vegetarian

Pear Chutney

{gluten, dairy, soy, nut and egg free}

One of the biggest challenges I found on the elimination diet is not being able to use any tomato products. It’s amazing how much I used tomato in our diet. We grow fresh cherry tomatoes in our garden (they just keep popping up and taunting us with their cheery disposition. Why is it that forbidden foods always seem most appetising?). We keep them alive to give them away to friends. I also have a tray of 24 tins of organic tinned tomatoes in the pantry. Bought just before this diet started. And I simply can’t face throwing them away.

 

I’m a lover of sauce. Especially when it comes to pies or sausage rolls. I don’t know what it is exactly. The zing of a acidity and sweetness that compliments the robust, salty flavour of the meat and the buttery pastry? There is something I love about the cold sauce on a hot savoury pastry.

This pear chutney does the job. It’s sweet, it’s acidic and is sort of like the distant cousin of tomato sauce. A little more introverted and shy but still likeable.

This pear chutney recipe is based on Rona’s from Domestic Dive Unleashed who does a smashing job but uses thermomix methods so I’ve adapted the ingredients and method for conventional standards (aka us non thermomix dorks).

 

If you make or buy pear chutney, I would be keen to know how you use it? I’m looking forward to playing around with this condiment more.

For now, it’s positively heavenly with my gluten free, dairy free sausage rolls with potato pastry using my lamb koftas as the ‘sausages’. Yummy!

Enjoy,

Laura McDonald - Simply Failsafe author and creator

Pear Chutney
Prep time:
Cook time:
Total time:
Serves: 6
A lovely, sweet and tangy chutney to use in place of tomato sauce or dip things into.
Ingredients
  • 825g tin of pears in syrup, drained and chopped into small pieces
  • 1 tbsp rice bran oil
  • 2 spring onions, chopped finely*
  • 1 clove garlic, crushed
  • 1/3 cup maple syrup**
  • 1 tsp salt
  • 1/2 tsp citric acid
  • 2 tbsp vodka or whisky***
  • 150ml water
Instructions
  1. Place oil in a saucepan on a medium heat and add spring onions and garlic. Stir for a minute or so until fragrant.
  2. Add the chopped pears, maple syrup, salt, citric acid, vodka and water.
  3. Bring to the boil and reduce heat to a simmer. Cook gently for 15-20 minutes or until the liquid has reduced.
  4. Use a stick blender to puree about 1/2 of the mix and stir to combine.
  5. Taste for seasoning.
  6. Cool and serve along side meat or my sausage rolls with potato pastry.
Notes
*spring onions: if children are funny about ‘green bits’ in their sauce, only use the white part of the spring onion.[br][br]**maple syrup: you could substitute for rice malt syrup or 1/2 cup brown sugar.[br][br]***vodka: you could leave this out. it simply adds a depth of flavour.[br][br]Store in a sealed container or glass jar in the fridge for a week or until you have to start scraping things off the top ;)[br]Store in the fridge for 1-2 weeks.

 

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