Homemade Apple and Pear Chutney

apple-and-pear-chutney1
Makes 8 Assorted Jars
Prep Time 30 mins
Cooking Time 30 mins
Ingredients

  • 2730g Bramley apples
  • 1357g Conference pears
  • 3 Large onions, finely chopped
  • 2 Large garlic cloves, finely chopped
  • 2 Lemons, grated zest and juice
  • 1 Heaped tablespoon wholegrain mustard
  • 1 Litre white wine vinegar
  • 225g Sultanas
  • 225g Dried apricots, roughly chopped
  • 1inch/2.54cm Root ginger, peeled and grated
  • 3 Tbsp ground ginger
  • 1 Tbsp Himalayan salt or sea salt
  • 1kg Dark muscovado sugar

Method

  • Peel, core and roughly dice the apples and pears
  • Put the apples, pears, onions, lemon zest and juice, garlic, mustard and half the white wine vinegar into a large heavy saucepan and bring to the boil
  • Simmer for a few minutes, just until the fruit starts to soften, don’t overcook
  • Add the rest of the vinegar and all the other ingredients, stir
  • Bring back to the boil and simmer for about 25 minutes, stirring occasionally, leave the lid off
  • Pack into jam jars or kilner jars and lay a waxed disc on top, wax side down (see Cook’s tips 1.)
  • Store in a cool dark place for about a month

Cook's tips

  • 1.Wash the jars in hot soapy water or put through the dishwasher
  • Dry and sterilize in the oven 130°C/250°F/Gas mark ½ for 10 minutes
  • Use only plastic coated metal lids, boil these along with any rubber seals, in a saucepan of water for 10 minutes

Equipment

  • Large heavy saucepan
  • Jam jars and Kilner jars

Shopping List

  • 2730g Bramley apples
  • 1357g Conference pears
  • 3 Large onions
  • 2 Large garlic cloves
  • 2 Lemons
  • 1 Heaped tablespoon wholegrain mustard
  • 1 Litre white wine vinegar
  • 225g Sultanas
  • 225g Dried apricots
  • 1inch/2.54cm Root ginger
  • 3 Tbsp ground ginger
  • 1 Tbsp Himalayan salt or sea salt
  • 1kg Dark muscovado sugar
  • Waxed discs
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{ 1 comment… read it below or add one }

Don Swinburne October 7, 2013 at 6:23 pm

I have made this 1st class chutney twice already . It was only because Imake a lot of chutneys that I realised that in the fruit softening part of the recipe it should read ” simmer for a few minutes lid on the pan ” Secondly the 25 mins final cooking is far too short , I have simmered for 45 / 55 mins on both occasions to arrive at a relatively thick chutney .
Anyway the result is beautiful & my last batch ( made today ) is labelled ( Special Christmas Chutney , Do not use before December 7 th )

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