Our veg box and the recipes I’ve been writing for work have produced a bit of a surplus of apples and pears, so what better I thought than a nice spicy chutney to keep us going for a while and to make a nice (Christmas) present for any chutney lovers. Chutneys are so simple, they’re just a put it all in a pot kind of thing, let it bubble away for a couple of hours and there you have it. There’s the boring part of peeling and chopping, but with a bit of loud singalong music, that’s easy enough to get through. So, here’s the fruit I used and the recipe I concocted:
900g (concorde) pears peeled, cored and chopped
1.6kg apples (russet, granny smith, royal gala) peeled, cored and chopped
4 onions (approx 500g), sliced
2 cinnamon sticks
1 tbsp allspice
1 tbsp black mustard seeds
2 fat garlic cloves chopped
35g ginger, peeled and grated
900ml white wine vinegar
400ml white malt vinegar
1.1kg granulated sugar
Put all the ingredients in a large pan and slowly bring to the boil, leave to simmer for 2 1/2 – 3 hours, until it has reduced by half and is nice and thick.
While still hot pour into warm sterilised jars and leave for a couple of weeks before using.