My dad always finds the most incredible recipes in the newspapers and on our recent visit to Johannesburg, dad handed me the Angel Day Verve page from The Star newspaper with instruction to make him the Cactus Pear Chutney for when he and mom come down over Easter. You would think that prickly pears would be available on every street corner here in the Eastern Cape but alas, on the few occasions that I have been in town, not one prickly pear to be seen. Thankfully mom mentioned Food Lovers market who had just enough on hand for the recipe.
The end result is very tasty but I can’t taste the prickly pears.
Prickly (Cactus) Pear Chutney
As seen in the Thursday March 8 2012 edition of Verve, The Star
15 large prickly pears peeled and chopped
4 medium onions peeled and chopped
2cm knob fresh ginger grated
150ml white vinegar
2 sticks cinnamon
- Simmer the prickly pears in a pot over a medium heat until soft.
- Strain and remove the pips by pushing the pulp and liquid through a sieve and scraping the underneath side of the sieve as you go along.
- Place the strained pulp and liquid with the remaining ingredients in the pot and bring to the boil.
- Reduce the heat and simmer for an hour to an hour and a half until reduced and thick, stirring occasionally.
- Pour into a sterilised jar / jars seal and cool.
Serve the chutney with a cheese platter and or cold meats and crusty bread.