Check out this recipe for pear chutney. Tangy and sweet, it's everything you want in a chutney and pairs perfectly with cheeses and meats.
1 Tbsp Extra Virgin Olive oil 1 onion, sliced 4cm / 1.5in piece ginger, finely diced 1 Tbsp cumin seeds ¼ cup white wine 1kg / 2.2lbs pears, cored and diced into 2cm / 0.7in cubes 2 cinnamon sticks 350g / 12oz soft light brown sugar 300ml / 11.8fl.oz apple cider vinegar 50g / 1.7oz dried cranberries 50g / 1.7oz walnuts, roughly chopped
To serve: cheddar cheese and oat crackers
Set a large heavy-based saucepan with the Olive Oil over a medium heat. Cook the onion for 5 minutes until soft and translucent. Stir in the ginger and cumin. Season, add the wine and cook out for 2 more minutes.
Stir in the pears, cinnamon sticks, sugar, vinegar, cranberries and walnuts. Increase the heat, bring to the boil then reduce to a gentle simmer. Cover with a lid and cook for 1 hour 30 minutes, stirring occasionally, until thick and syrupy.
Divide the chutney among sterilised jars. Cool then seal with lids.
Serve alongside sharp cheddar cheese and oaty crackers.