Pear Chutney with Cinnamon and Ginger

Ingredients

• 1 kg pears
• 2 tbsp lemon juice
• 2 red onions
• 20 g Ginger
• 100 g coconut palm sugar
• 200 ml white wine vinegar
• chili flakes
• Salt
• 2 Cinnamon sticks

Instructions

1. 1.

   Peel the pears, quarter them, remove seeds and cut into about 0.5 cm cubes. Mix with lemon juice.

2. 2.

   Peel and finely dice the onions. Peel and grate the ginger finely. Add the pears, onion, ginger, coconut palm sugar, white wine vinegar, some chili flakes, a pinch of salt and the cinnamon sticks to a pot. Bring to a boil and simmer for about 30 minutes over low heat, stirring occasionally. Meanwhile sterilize jars with lids by boiling them in a large pot of hot water for about 10 minutes. Remove the jars from the water and set them upside down on clean kitchen towels to cool. Remove the cinnamon sticks from the chutney, taste and immediately fill the clean canning jars to the brim. Leave the jars standing upright for 10 minutes, then flip them over and let them cool. The pear chutney pairs well with strong hard cheese.