Garage Project's spicy Pils 'n' Thrills pear chutney

Wine often gets the spotlight when it comes to cooking and pairing with food, but matching beer with your meals, and using it as the star ingredient, is an equally wonderful thing. The hops and malt in beer impart a subtle sweetness to dishes and with so many different styles out there to be had, your culinary imagination can run wild and free. We all know that adding beer to a batter is a fast track to golden, crispy, deliciousness. But next time you want to deglaze a pan or steam open some mussels, try using your favourite lager instead of wine. Or how about using the rich chocolate and coffee flavours of a stout or porter when you bake a cake, or bosh some in your next pot of chile or braised meat destined for a pie. What if you melted down some cheese on the stove top with a good splash of ale for a dip that will blow the socks off everybody at your next social mixer? Oh the possibilities. Beer in everything. 

At Garage Project, they suggested using the crisp and snappy bitterness of their Pils 'n' Thrills to make a spicy pear chutney that would accompany the bacon butty they made for breakfast. We reckon this chutney would also make a mean side kick to some good pork sausages at your next BBQ; or our favourite...on a grilled cheese sandwich with some sharp cheddar cheese.  

Spicy Pils 'n' Thrills Pear chutney 

2 onions diced

3 garlic clove sliced 

1 Bay leaf

2 tablespoons olive oil

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

2 x bruised cardamon pods

1 whole star anise

1/2 cinnamon stick

2 large red chilli deseeded and finely chopped

4 pears, peeled, cored and diced.

200 grams brown sugar

1 x 330ml can of Garage Project Pils and Thrills

200 ml apple cider vinegar

Method

  • Sauté onions, garlic and bay leaf in olive oil until slightly soft.
  • Add all of the spices and chilli and stir for a further minute, until spices are fragrant. 
  • Add all the remaining ingredients and simmer, covered on a low heat. Remove the lid intermittently to give it a stir.
  • Cook until thick and golden approximately 2 hours. 
  • Pour into sterilised jars and seal.