IN THIS AREA

Pear and Apple Chutney

Make the most of autumn fruit with this spiced fruit chutney, delicious served with cheese and cold meats

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

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.

Features