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Apple and Pear Chutney
Apple and Pear Chutney
Piled on cheese and biscuits or served as a dip, this fruity chutney is a great store cupboard item to have on hand. Make your own and it’ll taste even better!
Printable version A4 | A5 | Index card
Makes 1 kg
Ingredients
- 500g apples
- 800g pears
- 4 cm root ginger, peeled and very finely chopped
- 100g dried apricots
- 150g sultanas
- 400g demerara sugar
- 500ml cider vinegar
- 1 tbsp wholegrain mustard
- 1 tsp ground cinnamon
Total time required
- Preparation time:
- Cooking time:
- Other time: Per Portion: 15g serving size (one tablespoon) kcal 18 Fat (g) 0.0 Saturates (g) 0.0 Carbohydrate (g) 4.1 Sugars (g) 4.1 Fibre (g) 0.3 Protein (g) 0.1 Salt (g) 0.01
Prepare Ahead
You'll need to sterilise some jars to store your chutney. Any glass jar with a tight-fitting lid will do. Wash all jars thoroughly in hot water and dry completely. If you’re using old jars, remove labels. Warm the dry jars in a low oven (140°C/275°F/Gas 1) for about half an hour. The heat will kill any germs and sterilise the jars. Fill the jars to the top while they are warm, being careful not to trap in any air, then cover with cling film before securing the lid. Your chutney should keep for up to six months. It will taste better if you leave it to develop for a month. They make great gifts, too!
Instructions
- Peel the apples and pears with a vegetable peeler then use a sharp knife to remove the core and chop the fruit into bite-size chunks.
- Place all of the chopped fruit in a large pan along with the ginger, apricots, sultanas, sugar, vinegar and cinnamon.
- Add the mustard and heat the mixture gently, stirring until the sugar dissolves. Continue cooking for 1 hour 30 minutes until you have a thick, syrupy texture.
- Spoon the chutney into sterilised, warmed jars, seal and label with the date and contents. Store in a cool, dark place.
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