Jamie's pear and chilli pickle

Name: Jamie's pear and chilli pickle
Total time: 30 min
Yield: 3 x 450g jars
Ingredients: 1 tablespoon salt plus 1 extra teaspoon; 8 firm pears peeled, cored and quartered; 140 g sugar; 2 teaspoons black mustard seeds; 4 teaspoons English mustard powder; 1 heaped tablespoon fresh ginger grated; 150 ml white wine vinegar; 1 teaspoon chilli flakes; 1 handful fresh mint leaves

A chunky, fruity combo

“This take on classic Italian mostarda (with a kick!) loves chicken and pork and is great in sarnies ”

Makes 3 x 450g jars

Cooks In30 minutes plus cooling time

DifficultySuper easy

Fruit, Christmas, Dairy-free, Vegetarian

Nutrition per serving

Calories

38

2%
Fat

0.3g

0%
Saturates

0.0g

0%
Protein

0.4g

1%
Carbs

7.9g

3%
Sugars

7.7g

9%

Of an adult's reference intake

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Ingredients

1 tablespoon salt , plus 1 extra teaspoon
8 firm pears , peeled, cored and quartered
140 g sugar
2 teaspoons black mustard seeds
4 teaspoons English mustard powder
1 heaped tablespoon fresh ginger , grated
150 ml white wine vinegar
1 teaspoon chilli flakes
1 handful fresh mint leaves

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Method

This is based on the Italian classic mostarda, which is fruit pickled in mustard syrup. They eat it with cheese and poached meats, and I love it with ham, pork and chicken.
Sprinkle the tablespoon of salt over the pears in a colander.
Put 150ml water in a saucepan, add the sugar and simmer for 10 minutes until syrupy. Turn the heat down and add the mustard seeds and powder, ginger, vinegar and chilli. Simmer for a further 10 minutes.
Drain the excess liquid from the pears and add to the pan with the extra salt. Cook gently for 5–8 minutes until softened slightly. Stir in the mint.
Cool a little, then spoon into sterilized jars, closing the lids tightly.