Pear Cranberry Chutney

Recipe from What's For Lunch, Honey?   


5 medium sized pears, peeled and diced
Small piece of ginger, finely chopped
1 red chili, finely chopped
2 whole star anise
2 limes, zest and juice
150g fresh cranberries 
Agave syrup, to taste
1/2 - 1 teaspoon Agar agar powder
2 tablespoon canola oil


In a saucepan heat the oil and quickly sauté the diced pear and chili. Add the ginger, agave syrup, agar agar, lime juice and zest and finally the cranberries. Bring everything to a boil, then reduce heat and simmer for 5 minutes until the pear cranberry chutney thickens.

Fill the pear cranberry chutney into clean sterilized jars then place in the refrigerator to cool.

The chutney will keep in the refrigerator for 1-2 weeks.