Spiced Pear and Apple Chutney
December 15, 2019
I came across this as an online recipe. Apart from introducing a much lazier way of chopping everything up, it’s pretty much as it appeared.
It’s a tasty, fruity chutney and if you’re looking to prepare some small home-made Christmas gifts for friends, this is a nice item to add. I tend to be a fan of chutney and cheese toasted gluten-free sandwiches and this one works very well.
1In a large saucepan, bring the onions and water to the boil, then cover and reduce the heat to a simmer for about 10 to 15 minutes while you prepare the other ingredients.
2I found the easiest way to chop everything was to use a food processor. I did the apples and pears together and it takes very little time indeed – watch closely to avoid producing fruit puree!
3I chopped the dates using the same approach, but separately from the apples and pears as they are a bit stickier and best dealt with on their own. You can of course do all the chopping by hand if you prefer – I was just being lazy!
4Add the chopped fruits, vinegar, sugar, sultanas and spices to the pan with the onion and water mix, bring to the boil, and simmer, stirring well every few minutes, until the mix thickens to your satisfaction. I found it took about 45 minutes but this will vary with the size of pan you use and how thick you like your chutney, so just keep an eye on it!
5Pour into hot sterilized jars and seal immediately. Store in a cool dry place and keep the jars in the fridge once you open them.
6The easiest way to sterilize jars is to wash them thoroughly, dry them and put them in the oven at about 150°C for at least 10 to 15 minutes. (Longer is fine, it just uses more energy)