Pear Chutney

Side Dish, Vegan

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A delicious, spicy pear chutney from the Lighthouse Center® Poland made with pears and chilies from the garden, spiced with cinnamon, turmeric and chili. It goes well with rice, lentils, and vegetable dishes.

Ingredients

600 g pears
15-20 g ginger
1 onion
1-2 chilies (depending on kind)
150 ml apple vinegar
60 g brown sugar
60 g white sugar
1 teaspoon cinnamon
¼  teaspoon turmeric

Directions

Chop pears in 1 cm cubes. Peel and finely grate ginger fine. Finely chop onion fine in 2-3 mm cubes. Chop chili fine. In a medium size pot add the pear cubes and then the rest of the ingredients. Let cook for 30 –40 min until the mixture has a consistency of marmelade, stirring occasionally to avoid burning. Add salt and pepper to taste. If you would like to can your chutney, boil the glass jars and lids while the chutney is boiling. 10 –15 min boiling time is enough. Lift the hot glasses carefully and fill them with chutney, tighten the lid and turn upside down to cool. When the jar has cooled, you can see the vacuum effect on the lid which bendeds inward. Store on your kitchen shelf.

 

 

 

Birnen-Chutney

Beilage, vegan

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Ein köstliches, würziges Birnen-Chutney aus dem Lighthouse Center® Polen aus Birnen und Chili aus dem Garten, gewürzt mit Zimt, Kardamom und Chili. Es passt zu Reis, Linsen und Gemüsegerichten.

 

Zutaten

600 g Birnen
15-20 g Ingwer
1 Zwiebel
1-2 Chili (je nach Sorte)
150 ml Apfelessig
60 g brauner Zucker
60 g weißer Zucker
1 TL Zimt
¼ TL Kurkuma

Zubereitung

Birnen in 1 cm große Würfel schneiden. Ingwer schälen und fein schneiden. Zwiebel in 2-3 mm Würfel schneiden. Chili fein schneiden. In einem mittelgroßen Topf die Birnen mit den übrigen Zutaten 30-40 Min. kochen, bis die Mischung eine marmeladenähnliche Konsistenz hat. Gelegentlich umrühren, um ein Anbrennen zu verhindern. Salzen und pfeffern nach Geschmack. Um das Chutney in Gläser abzufüllen, diese zuvor 10-15 Min. auskochen. Gläser vorsichtig aus dem heißen Wasser nehmen und mit dem Chutney befüllen. Deckel aufschrauben und kopfüber zum Abkühlen aufstellen. Wenn die Gläser etwas abgekühlt sind, kann man den Vakuumeffekt beobachten, indem der Deckel sich etwas nach innen wölbt.

 

 

 

Pear Chutney

Sides & Sauces, Vegan

inside-post1

pears-insidepost2

A delicious, spicy pear chutney from the Lighthouse Center® Poland made with pears and chilies from the garden, spiced with cinnamon, turmeric and chili. It goes well with rice, lentils, and vegetable dishes.

Ingredients

600 g pears
15-20 g ginger
1 onion
1-2 chilies (depending on kind)
150 ml apple vinegar
60 g brown sugar
60 g white sugar
1 teaspoon cinnamon
¼  teaspoon turmeric

Directions

Chop pears in 1 cm cubes. Peel and finely grate ginger fine. Finely chop onion fine in 2-3 mm cubes. Chop chili fine. In a medium size pot add the pear cubes and then the rest of the ingredients. Let cook for 30 –40 min until the mixture has a consistency of marmelade, stirring occasionally to avoid burning. Add salt and pepper to taste. If you would like to can your chutney, boil the glass jars and lids while the chutney is boiling. 10 –15 min boiling time is enough. Lift the hot glasses carefully and fill them with chutney, tighten the lid and turn upside down to cool. When the jar has cooled, you can see the vacuum effect on the lid which bendeds inward. Store on your kitchen shelf.

 

 

 

Pear Chutney

Sides & Sauces, Vegan

inside-post1

pears-insidepost2

A delicious, spicy pear chutney from the Lighthouse Center® Poland made with pears and chilies from the garden, spiced with cinnamon, turmeric and chili. It goes well with rice, lentils, and vegetable dishes.

Ingredients

600 g pears
15-20 g ginger
1 onion
1-2 chilies (depending on kind)
150 ml apple vinegar
60 g brown sugar
60 g white sugar
1 teaspoon cinnamon
¼  teaspoon turmeric

Directions

Chop pears in 1 cm cubes. Peel and finely grate ginger fine. Finely chop onion fine in 2-3 mm cubes. Chop chili fine. In a medium size pot add the pear cubes and then the rest of the ingredients. Let cook for 30 –40 min until the mixture has a consistency of marmelade, stirring occasionally to avoid burning. Add salt and pepper to taste. If you would like to can your chutney, boil the glass jars and lids while the chutney is boiling. 10 –15 min boiling time is enough. Lift the hot glasses carefully and fill them with chutney, tighten the lid and turn upside down to cool. When the jar has cooled, you can see the vacuum effect on the lid which bendeds inward. Store on your kitchen shelf.