- 8 Angélys pears
- 1 brown onion
- 2 cloves garlic
- 1 cup brown sugar
- 4 Tbsp cider vinegar
- ½ cup boiling water
- 4 sprigs of thyme
- 4 tsp olive oil
- Pinch of nutmeg
- 2 tsp wholegrain mustard
Wash the pears, remove the seeds and cut into 1cm diced cubes.
Peel and cut the onions into 1cm dice and place to one side. Crush the garlic cloves and add to the onions. Pluck the leaves from the thyme stalks and add them to the onions.
Place a large thick-bottomed pot on the stove and turn to a medium to high heat.
When the pot is at temperature add the oil and shortly after the onions & garlic and sauté till translucent then add the diced pears, cider vinegar, boiling water and nutmeg. Simmer for 10 minutes or until the pears are cooked through and the liquid in the pan has become a syrup.
Remove from the heat and stir through the wholegrain mustard and transfer into a sterilized jam jar and seal. Leave the chutney for at least 1 week to develop all of its flavours and keep in the fridge once opened.
Serve chutney with brie and crackers.