Pear and apple chutney
By: Ed Baines From: Good Food Live
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Pear and apple chutney
- Prep time:
- 30 mins
- Cook time:
- 1 hrs 45 mins
- Serves:
- Makes approx 750ml chutney
Make the most of autumn fruit with Ed Baines's spiced fruit chutney, delicious served with cheese and cold meats
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Ingredients
- 6 Pears, cored and cubed
- 3 Apples
- 1 large Onion, finely chopped
- 10 cherry tomatoes, quartered
- 400g brown sugar
- 150g sultanas
- 75g Dried apricots, chopped
- 500ml Cider vinegar
- 250ml still cider, or dry white wine
- 1 tbsp grain Mustard
- 2 cloves Garlic, finely chopped
- half tsp ground Cinnamon
- half tsp ground cardamom
- 1 tsp dried Sage
- 1 tsp dried Oregano
Method
1. Place all the chutney ingredients in a large stainless-steel saucepan. Cook gently over a very low heat, stirring often, until all the sugar has dissolved.2. Continue to simmer, stirring now and then, for around 1 and a half hours, by which time the mixture should have thickened.
3. Spoon the chutney into warm sterilized jars, seal with vinegar-proof tops and store in a cool dark place. Stored this way it should keep for up to 6 months. Once opened, however, it should be refrigerated and consumed quickly.
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Latest Comment
i have had an abundance of pears & apples this year so at the moment this recipe is bubbling nicely on the stove. should i store for 3 months before trying like other chutney recipes?