Rick Stein Tarka Dal Recipe – A Comforting Indian Lentil Dish
River Cottage Pear Chutney is a traditional British preserve made by slowly cooking pears with sugar, vinegar, onions, and spices. The mixture simmers until thick and glossy, creating a condiment that is both sweet and tangy.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Fruit Base
- Ripe pears (800 g, peeled and diced) – Sweet pears create the main body of the chutney.
Vegetables
- Onion (1 large, finely chopped) – Adds savory depth to balance the sweetness.
Sweet Elements
- Brown sugar (200 g) – Enhances the natural sweetness of the pears.
- Raisins (100 g) – Provide texture and gentle sweetness.
Acid
- Malt vinegar (250 ml) – Adds tanginess and helps preserve the chutney.
Spices
- Ground ginger (1 teaspoon) – Adds warm spice notes.
- Mustard seeds (1 teaspoon) – Provides mild heat and texture.
- Salt (½ teaspoon) – Enhances the overall flavor.
Instructions
Peel the pears, remove the cores, and cut them into small cubes. Smaller pieces cook more evenly and create a smoother chutney.
Place the diced pears, chopped onion, raisins, sugar, vinegar, ginger, mustard seeds, and salt into a large saucepan.
Heat the mixture over medium heat while stirring gently until the sugar dissolves completely.
Reduce the heat and allow the mixture to simmer gently for 35–40 minutes. Stir occasionally as the pears soften and the sauce thickens.
The chutney is ready when it becomes thick and glossy. When a spoon is drawn across the bottom of the pan, the mixture should briefly hold its shape.
Sterilize glass jars by washing them in hot water and drying them in a warm oven.
Carefully spoon the hot chutney into the sterilized jars and seal them tightly.
Allow the jars to cool completely at room temperature.
For the best flavor, leave the chutney to mature for 1–2 weeks before serving.