lesley
New member
This is a really easy-to-make chutney, great for Christmas pressies as it only takes 4 weeks to mature.
Makes 8 Assorted Jars
Prep Time 30 mins
Cooking Time 30 mins
Ingredients
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
- 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
- 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
- Large heavy saucepan
- Jam jars and Kilner jars
- 2730kg Bramley apples
- 1357kg 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