Pear & chilli pickle

Name: Pear & chilli pickle
Total time: 30 min
Yield: 3 x 450g jars
Ingredients: 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

With mustard, ginger & chilli

“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 Italian Gift Sauces & condiments

Nutrition per serving

Calories 13 1%
Fat 0.1g 0%
Saturates 0g 0%
Sugars 2.9g 3%
Salt 0.2g 3%
Protein 0.1g 0%
Carbs 3g 1%
Fibre 0.2g -

Of an adult's reference intake

Tap For Method

Ingredients

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

Tap For Method

Tap For Ingredients

Method

Sprinkle 1 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.