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Pear and apple chutney

Ed Baines from Good Food Live
Make the most of autumn fruit with Ed Baines's spiced fruit chutney, delicious served with cheese and cold meats

Pear and apple chutney

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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Serves: Makes approx 750ml chutney

Prep: 30 min
Cook: 1 hr 45 min

Ingredients
6 Pears, cored and cubed
3 medium apples, cored and cubed
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 garlic cloves, finely chopped
half tsp ground cinnamon
half tsp ground cardamom
1 tsp dried sage
1 tsp dried oregano