Gordon Ramsay Pear And Saffron Chutney Recipe 

This delicious Pear and Saffron Chutney recipe is a quick and simple way to add a burst of flavor to your meals. With the perfect blend of sweet pears, apples, and aromatic saffron, this chutney is both tangy and comforting. It’s easy to make and a great way to use common ingredients you likely already have at home.

Ingredients Needed:

• 15 ml extra virgin olive oil
• 1 small onion, roughly chopped
• 50g grated fresh ginger
• 250g brown sugar
• 240ml white vinegar
• 650g pear, peeled
• 350g apples, peeled
• Salt, to taste
• Freshly ground black pepper, to taste
• A pinch of nutmeg
• 5g cinnamon
• 130g raisins
• 2 pinches of saffron pistils
• Grated zest and juice of 2 oranges
• 2 tomatoes, cut into small cubes

How To Make Pear And Saffron Chutney Recipe?

1. Cook the Onion: Heat the olive oil in a large pan over medium heat. Add the chopped onion and season with salt and pepper. Cook until softened, but avoid letting it color.
2. Add Spices: Stir in the grated ginger, nutmeg, and cinnamon. Cook for a couple of minutes.
3. Add Sugar: Stir in the brown sugar and allow it to dissolve into the mixture.
4. Add Vinegar & Fruits: Pour in the vinegar, then add the apples, pears, saffron, orange zest, orange juice, and raisins. Stir everything together.
5. Simmer: Let the chutney boil until the liquid reduces and thickens into a syrupy consistency.
6. Add Tomatoes: Stir in the diced tomatoes and cook for another 3 minutes.
7. Season: Taste and adjust salt and pepper as needed.
8. Jar the Chutney: Pour the chutney into sterilized jars, seal them immediately, and allow them to cool upside down.
9. Store: Store in a cool, dark place (such as the fridge). Wait at least a few days before enjoying it, although it’s ready to eat right away.

Recipe Tips:

• Use Ripe Fruit: Make sure the pears and apples are ripe and firm for the best flavor and texture.
• Sterilize Jars Well: Clean the jars properly before using them to store chutney, so it lasts longer.
• Rest the Chutney: Let the chutney sit for a few days before eating for better flavor.
• Adjust the Spice Level: Add cinnamon, nutmeg, and saffron little by little to suit your taste.
• Don’t Rush the Cooking: Let the chutney cook slowly to thicken and get the right consistency.

How To Store & Reheat Leftovers:

• Refrigerate: Let the chutney cool to room temperature, then store it in the fridge in a sealed container for up to 6 months.
• Reheat: Warm the chutney in a saucepan over low heat, stirring occasionally.

Nutrition Facts:

• Calories: 90 kcal
• Total Fat: 0.5g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 5mg
• Potassium: 100mg
• Total Carbohydrate: 23g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 0g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Deviled Eggs Recipe 
• Gordon Ramsay Lollipop Chicken Recipe
• Gordon Ramsay Chicken Liver Pate Recipe