Christmas Recipe Gordon Ramsay | Pear and Saffron Chutney

INGREDIENTS:

• 1 onion
• Ginger 50 g
• 1 nutmeg
• Cinnamon 1 teaspoon
• Cayenne pepper 1 teaspoon
• Demerara sugar 100 g
• White wine vinegar 200 ml
• 2 Williams’s pears
• 2 apples
• Sultanas 100 g
• A pinch of saffron
• 2 oranges
• 2 tomatoes
  Source: https://gordonrumsay.com/pear-and-saffron-chutney

COOKING INSTRUCTIONS:

1. Let’s cook pear and saffron chutney. This is a fruit relish that works brilliantly with a sweet aromatic ham. Slice one big onion. Heat the pan, drizzle some olive oil and add your onion. Fry without coloring it.
2. Then, grate in 50 g of ginger and one nutmeg. Next, add a teaspoon of cinnamon and a teaspoon of cayenne pepper.
3. Then, add 100 g of Demerara sugar. When the sugar dissolves add 200 ml of white wine vinegar.
4. Next, chop 2 Williams’s pears. Pear is a star of a chutney. Place the pears into the pan. Then, add 2 chopped apples. Give that a good mix.
5. Then, add 100 g of sultanas and a pinch of saffron. Saffron gives a rich golden color to the dish.
6. To make the dish lighter, add zest and juice of two oranges. Bring your chutney to boil, cook out for 15 minutes.
7. Chop 2 tomatoes and add to the pears and apples. Mix the tomatoes in and cook literally for 30 seconds.
8. Serve in a beautiful bowl as a complement for ham or fish for Christmas dinner. It can also be separate Christmas dish for vegetarians.
   Source: https://gordonrumsay.com/pear-and-saffron-chutney