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- Apple and Pear Chutney
- 1 kg apples , peeled, quartered, and cored
- 450g pears, peeled, quartered, and cored
- 225g onions , quartered
- 225g seedless raisins
- 450g sultanas
- 4 garlic cloves , peeled
- 60g root ginger , fresh, peeled and chopped
- 1 chilli , fresh, deseeded and chopped, or dried flakes
- 1 lemon, quartered and pips removed
- 15g mustard seeds
- 600ml malt vinegar
- 450g light soft brown sugar
- 2 tsp salt
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.
Heat to boiling point, stirring constantly, then leave to cook, uncovered, for 40 minutes, stirring occasionally to prevent sticking.
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.
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.
Tips or serving suggestions
Makes 5 jars
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