Jamie Oliver's pear chutney recipe calls for 8 pears pickled in a mustard syrup. Based on the traditional Italian mostarda, the pear chutney is best served with cheese and preserved meats, though it also goes well with chicken and pork.
Place 8 peeled, cored and quartered pears in a colander. Sprinkle a tablespoon of salt over them.
Put 150 milliliters of water in a saucepan, add 140 grams of sugar, and simmer for 10 minutes until the mixture is of a syrupy consistency. Turn the heat down and add 2 teaspoons of mustard seeds, 4 teaspoons of mustard powder, 1 heaping tablespoon of fresh ginger, 150 milliliters of white wine vinegar and 1 teaspoon of chili flakes. Simmer it all together for another 10 minutes.
Drain the excess liquid from the pears and then add them to the pan with 1 more teaspoon of salt. Cook gently for five to eight minutes, until the pears slightly soften. Stir in a handful of fresh mint leaves.
Allow the mixture to cool a little, then spoon it into sterilized jars, closing the lids tightly. This recipe makes three 450-gram jars. The entire process, including cooling time, should take around 30 minutes to complete.