Pear chutney

Pear chutney. Pear and red bell pepper in equal parts, rounded off with maple syrup.

The pear chutney from the Königskind kitchen in Wiehl is a sweet-tart chutney that combines pears and red bell pepper with maple syrup, ginger and vinegar. No spicy chili chutney, no pear compote, no pure fruit chutney.

Pear chutney is a fruity-spicy chutney from the Königskind artisanal food manufactory, in which pear and pepper are equally represented at 38 percent each in the jar. Many cheese platters fail not because of the cheese, but because of the accompaniment. Grapes remain too mild, honey tastes only sweet. This chutney brings fruit, acidity and a subtle vegetable spice together on a spoon, thus filling exactly this gap.

Half pear, half pepper, with caramel depth

The pear chutney first tastes of soft, juicy pear, then of sweet red pepper, and in the end, a gentle acidity with warm ginger remains. Maple syrup provides a caramel base note that lets the spoon linger longer. Vinegar and lemon juice keep the sweetness in check, while pectin ensures a thick, spoonable consistency.

The pepper is more than just a colorant for the bright color in the jar. It brings a vegetable freshness that clearly places the chutney on the savory side. Anyone expecting a pure fruit chutney will clearly taste this difference. That is why it is not the right choice for desserts or on breakfast bread.

Spiciness is almost completely missing, because chili is not on the list of ingredients. Anyone looking for a chutney with a noticeable kick is better served by the Blackcurrant Chutney with Chili.

With Roquefort, blood sausage and potato rösti

The chutney works best next to dishes that bring salt, fat or a strong spice, because the pear balances them out. A heaped teaspoon per person is usually enough as an accompaniment.

Pear and blue cheese are a classic pair, so a dollop belongs next to Roquefort or Gorgonzola. Fried blood sausage with mashed potatoes, which comes to the table in the Rhineland as Himmel un Ääd with apple sauce, gets a spicier note with the chutney. With crispy potato rösti with bacon, it adds a sweet-tart accent. Liver pâté or a coarse farmhouse terrine also benefit from its acidity. Grilled halloumi or baked vegetable pockets in the style of Indian samosas thus get an accompaniment that comes close to the origin of the chutney.

Our tip: For a cheese sandwich, spread a slice of bread thinly inside with the chutney. Place spicy cheddar on it and toast the sandwich in the pan until golden brown. Anyone wanting a darker, stronger fruit with game or roast beef should take the Plum Chutney with it.

From Indian chatni to chutney from the Bergisches Land

The name chutney goes back to the Hindi word chatni, which in India often designates freshly prepared spice pastes made from herbs, fruits or vegetables. The long-cooked, sweet-sour version with vinegar, as it is known in Europe, shaped the British cuisine above all. There, it preserved fruit and vegetables over the winter.

Exactly this British line is continued by the jar from Wiehl, albeit with an unusual ingredient. In addition to sugar, maple syrup goes into the pot and provides the caramel depth. In Wiehl, regionally grown pepper lands in the pot, and the pears are processed as soon as possible after harvest.

During cooking, water evaporates, sugar and vinegar concentrate and bind the fruit. Pears are a grateful but delicate fruit for this, because ripe specimens quickly become soft and hardly store. Uwe and Sabine König cook every batch themselves and in manageable quantities. They do not use additives such as flavorings, colorings or preservatives.

A jar for cheese evening, snack time and a gift

What sets this chutney apart from most pear chutneys is the equally large portion of pepper in the jar. It makes it heartier and more versatile than a pure fruit preparation would be.

With 185 grams, the jar is generously sized compared to the fruit spreads from Königskind. It is well enough for a cheese evening for six or several snack times. Anyone who serves cheese frequently places it next to a fruit mustard and thus has two accompaniments with completely different temperaments. Together with a piece of Roquefort and walnut bread, it becomes a gift that immediately goes on the table.

A spoonful of it next to the cheese, and the question of the right accompaniment is answered for many evenings.