French Williams Pears and saffron are a match made in heaven! This chutney is so simple it will become a staple.
Ingrédients Pour
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3 (about 500g)
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1 cm
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60 cl
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0.50 tsp
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1 small glass
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x 2
Préparation
1
Infuse the saffron in a small glass of warm — but not boiling — water. Peel and cut the pears in small pieces. Peel and chop the onions, peel and grate the ginger.
© ©Laura Jalbert Jaja Food Studio
2
In a saucepan on low heat, cook all the ingredients (except the saffron) for about 30 minutes. Then add the saffron and infused water and bring to a boil for a few minutes, until you reach a nice thick consistency.
© ©Laura Jalbert Jaja Food Studio
3
When still hot, pour the chutney in clean jars, close the lid and turn them upside down to seal.
© ©Laura Jalbert Jaja Food Studio
Accorder avec
This chutney goes very well with a soft washed-rind cheese, in a cheese toastie but also with pâté-en-croûte.
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