Chanterelle Pear Chutney with Ginger and Chili
- Total time
- 45 min
- Prep Time
- 20 min
- Cooking Time
- 25 min
- Portions
- 4
- Difficulty
- Easy
- Cuisine
- International
A chutney that puts the chanterelle in a whole new light: the fruity sweetness of pear meets the delicate peppery note of chanterelles, with ginger, chili and a hint of cardamom. Gently reduced, it becomes a glossy, jam-like chutney with a deep aroma. It is fantastic with strong cheese, from goat cheese to blue cheese, and really good with meat, especially steaks, lamb or game. Also lovely on a slice of bread with cream cheese.
Instructions
-
Prep the Mushrooms
Clean the chanterelles and roughly chop larger ones. Sauté them in a large pan with a generous amount of butter over medium-high heat until all the released moisture has completely evaporated. Set aside.
-
Sauté the Base
In the same pan, gently sweat the red onion, garlic, ginger and chilies in a little butter until translucent. Add the diced pear and sauté briefly.
-
Caramelize and Deglaze
Sprinkle the brown cane sugar over the mixture and let it caramelize slightly. Deglaze with the white wine (or whiskey) and apple cider vinegar.
-
Simmer
Add the crushed cardamom pod, thyme, rosemary and the sautéed chanterelles back into the pan. Season with a pinch of salt.
-
Reduce
Simmer over medium heat for about 15 to 20 minutes, stirring frequently, until the liquid reduces and forms a rich, glossy, jam-like consistency.
-
Finish
Remove the herbs and the cardamom pod husk. Transfer the hot chutney into a clean, sterilized jar and let it cool.
Nutrition per serving
- Calories
- 110 kcal
- Fat
- 6.0 g
- Carbohydrates
- 14.0 g
- Protein
- 1.5 g
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