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Pear cucumber chutney

Parduin restaurant Brandenburg

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Chutneys, also affectionately known as the jams of India. This spicy chutney enchants with its sour, sweet note and slight spiciness. Goes well with fish.

Ingredients

• 800 grams pears
• 1 cucumber
• 2 small onions
• 20 grams fresh ginger
• 150 ml apple cider vinegar
• 1/4 cup and 2 tablespoons white sugar
• 3 fresh dill stems
• 5 white peppercorns
• 2 1/4 cups pearl juice
• 1 tablespoon mixed flower honey
• 1/2 teaspoon curcuma
• 1 knife tip potato starch
• 1 knife tip pectin powder
• 2 twist off jars each 500 ml

Instructions

• Divide cucumber unpeeled longwise in halves and release from the core, cut lengthwise and dice into pieces. Remove and discard cores and stemps from the unpeeled pears and dice into pieces. Cop onions and ginger and slice very thinly. Pick the leaves from the dill stems and chop the leaves finely.
• Place all ingredients in a pot, stir and bring the mixture to a boil over medium high heat. Reduce the heat, simmering the mixture about 45 minutes. Stirring often. Thicken the mixture with a bit cornstarch, add the pectin powder, stir and briefly boil it up once again.
• Spoon into hot sterilized jars, leaving headspace. Seal, turn the jars upside down to cool completely. Refrigerate them; unopened they can be kept for twelve months in the fridge, use them within two weeks when opened.

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