This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn
Prep:15 mins
makes 1 litre
200g demerara sugar200ml cider vinegar100ml perry (pear cider)1 star anise1 tsp ground cumin2 red onions, chopped1 tsp grated ginger10 firm pears, peeled and chopped into bite-sized piecesred chillies, halved (and deseeded if you prefer)50g sultanas
STEP 1Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.STEP 2Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.
