This Gordon Ramsay’s Pear & Saffron Chutney Recipe is a fragrant and golden recipe, which is made with ripe pears and fresh ginger. It’s an ideal side dish, ready in about 1 hour and 10 minutes.
Jump to RecipeGordon Ramsay’s Pear & Saffron Chutney Recipe Ingredients
- 15 ml extra virgin olive oil
- 1 small onion, chopped
- 50g fresh ginger, grated
- 250g brown sugar
- 240ml white vinegar
- 650g ripe pears, peeled and chopped
- 350g apples, peeled and chopped
- 130g raisins
- Grated zest & juice of 2 oranges
- 2 tomatoes, diced
- Salt + pepper to taste
- 2 pinches saffron
- A pinch of nutmeg
- 5g cinnamon
- Optional: tiny splash of vanilla
How To Make Gordon Ramsay’s Pear & Saffron Chutney
- Sauté the aromatics: Heat the olive oil in a wide, heavy-bottomed pan over medium heat. Add the chopped onion and grated ginger and cook gently until softened and fragrant.
- Add liquids and sugar: Pour in the white vinegar and stir in the brown sugar until it has dissolved. Bring the mixture to a simmer.
- Add fruits and spices: Add the chopped pears, apples, raisins, orange zest and juice, and diced tomatoes to the pot. Stir in the saffron, nutmeg, cinnamon, and a pinch of salt and pepper.
- Simmer until thick: Bring the mixture back to a simmer and cook, uncovered, for about 30-40 minutes, stirring occasionally. The chutney is ready when it has thickened and the fruit is tender.
- Jar and rest: Carefully ladle the hot chutney into sterilized jars and seal. Let the chutney mellow in the jar for at least 48 hours before opening for the best flavor.
Recipe Tips
- How do I get the chutney to thicken properly? The key is to simmer it uncovered in a wide pot. A wider pot provides more surface area, which allows the liquid to evaporate more quickly and the chutney to thicken naturally.
- How do I know when the chutney is ready? A good test is to drag a wooden spoon across the bottom of the pot. If it leaves a trail that doesn’t immediately fill with liquid, it’s ready. Also, taste it after about 30 minutes; the sharp vinegar flavor should have mellowed.
- Why do I need to let the chutney rest in the jar? Letting the chutney mature for at least a couple of days (and ideally a week or more) allows all the complex sweet, savory, and spiced flavors to meld and mellow, resulting in a much more balanced and delicious final product.
- What are the best fruits to use? Use firm, ripe pears and apples that will hold their shape during cooking, such as Bosc or Anjou pears and Granny Smith or Honeycrisp apples.
What To Serve With Pear & Saffron Chutney
This sweet and fragrant chutney is a wonderful accompaniment to a variety of dishes. It pairs perfectly with:
- A cheese board, especially with strong cheeses like aged cheddar, blue cheese, or goat cheese.
- Roasted pork loin or pork chops.
- Roasted chicken or turkey.
- As a spread on a sandwich with ham or turkey.
How To Store Pear & Saffron Chutney
Store: Once jarred and sealed properly, store the unopened chutney in a cool, dark place like a pantry for up to 6 months. Refrigerate: After opening, store the chutney in the refrigerator, where it will keep for several weeks.
Pear & Saffron Chutney Nutrition Facts
- Calories: 300 kcal
- Carbohydrates: 75g
- Protein: 2g
- Fat: 1g
- Saturated Fat: 0g
- Sodium: 150mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Do I have to peel the pears and apples?
Yes, it’s highly recommended. The skins of both fruits can become tough and create an unpleasant texture in the final, soft chutney.
Can I use a different kind of vinegar?
Yes. While white vinegar provides a clean, sharp acidity, you could substitute it with apple cider vinegar for a fruitier tang that would also complement the pears and apples nicely.
Can I reduce the amount of sugar?
Sugar plays a crucial role in preserving the chutney as well as providing flavor. You can reduce it slightly, but it may affect the final texture and shelf life of the chutney.
Try More Recipes:
- Gordon Ramsay’s Chicken Nuggets Recipe
- Gordon Ramsay Lollipop Chicken Recipe
- Gordon Ramsay Sausage Roll Recipe
Gordon Ramsay’s Pear & Saffron Chutney Recipe
Course: AppetizersCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcalA golden and fragrant chutney with soft, sweet pears and apples, balanced with tangy vinegar and warm spices like saffron and cinnamon.
Ingredients
650g ripe pears & 350g apples, peeled & chopped
1 small onion, chopped
50g fresh ginger, grated
250g brown sugar
240ml white vinegar
130g raisins
Zest & juice of 2 oranges
2 tomatoes, diced
2 pinches saffron, 5g cinnamon, pinch of nutmeg
Salt, pepper, olive oil
Directions
- Sauté onion and ginger in olive oil in a wide, heavy-bottomed pan.
- Stir in the vinegar and brown sugar until the sugar dissolves.
- Add the chopped pears, apples, raisins, orange zest and juice, and tomatoes.
- Stir in the saffron, nutmeg, cinnamon, salt, and pepper.
- Simmer uncovered for 30-40 minutes, stirring occasionally, until thickened.
- Ladle the hot chutney into sterilized jars and seal.
- Let the chutney mature for at least 48 hours before serving.
Notes
- Using a wide, heavy-bottomed pan helps the chutney thicken evenly without burning.
- The chutney is ready when a spoon dragged across the bottom leaves a clean trail.
- For the best flavor, allow the chutney to mellow in the sealed jar for a few days before opening.
- Firm pear and apple varieties work best as they hold their shape during cooking.
