Apple and Pear Chutney
By The Cooking Book
Published on 13 April 2022
Make this fruity, spicy chutney at harvest time and you will have a good supply to last for months.Time and servings
1 hr 45 minsTotal time
1 hrPrep time
45 minsCooking time
Ingredients
- 450 g of sultanas
- 225 g of onions, quartered
- 225 g of seedless raisins
- 4 garlic cloves, peeled
- 60 g of root ginger, fresh, peeled and chopped
- 1 chilli, fresh, deseeded and chopped, or dried flakes
- 1 lemon, quartered and pips removed
- 15 g of mustard seeds
- 600 ml of malt vinegar
- 450 g of light soft brown sugar
- 2 tsp of salt
- 1 kg of apples, peeled, quartered, and cored
- 450 g of pears, peeled, quartered, and cored
Method
Step 1
Put the apples, pears, onions, raisins, sultanas, garlic, ginger, chilli, and lemon in a food processor and process briefly to make a coarsely chopped mixture. Alternatively, chop by hand. Spoon into a preserving pan and add the remaining ingredients.Step 2
Heat to boiling point, stirring constantly, then leave to cook, uncovered, for 40 minutes, stirring occasionally to prevent sticking.Step 3
Preheat the oven to 180°C (350°F/Gas 4). While the chutney is cooking, heat the clean jars in the oven for 10 minutes.Step 4
Put the heated jars on a tray and divide the chutney between them. Screw the lids in place while hot, to seal, or leave the chutney to cool, then cover with wax discs and pot covers. Label and date the jars before storing. Once opened, store in the refrigerator and consume within 1 week.