Parduin restaurant Brandenburg
Chutneys originally come from India. Traditionally, they are served with curries, but they are beautifully to match with other dishes. This chutney goes well with duck breast and cheese.
- 1 tablespoon fresh or frozen cranberries
- 1 firm Williams pear
- 1 1/2 tablespoon white sugar
- 75 ml dry red wine
- 1/4 garlic clove
- 1/4 chilli pepper
- 2 grams fresh ginger
- 1/4 teaspoon gingerbread spices
- 1/4 star anise
- 1 clove
- 1 knife tip potato starch
- 1 twist-off jar 250 ml
- Peel, remove and discard cores and stemps from the pear and dice into fine pieces. Cop garlic and ginger and slice very thinly. Wash, dry and halve the chilli pepper lengthwise, remove seeds. Just cut the chilli pepper into small slices, use only what you need.
- Place red wine with sugar, garlic, chilli pepper, ginger, star anise, clove, gingerbread spices in a pot, stir and bring the mixture to a boil. Add pearl and cranberries, stir and briefly boil it up once again. Reduce the heat, simmering the mixture about 5 minutes, stirring occasionally. Finally, thicken the mixture with a bit cornstarch.
- Spoon the hot chutney into the hot sterilized jar. Seal, turn the jar upside-down to cool completely. Refrigerate them; unopened they can be kept for one to two weeks in the fridge.