Spiced Pear Chutney
35kcal
Ingredients
- 1 kg firm pears about 7, peeled, cored and cut into 1 cm dice
- 2 medium onions finely chopped
- 1 cooking apple peeled, cored and chopped (helps it thicken)
- 200 g sultanas or raisins
- 350 g light brown sugar
- 400 ml cider vinegar at least 5% acidity
- 1 tbsp fresh ginger finely grated
- 1 tsp yellow mustard seeds
- 1 tsp ground mixed spice or 1/2 tsp cinnamon and 1/2 tsp allspice
- 1/2 tsp chilli flakes optional
- 1 tsp salt
Method
- Put everything into a large, heavy-based, non-reactive pan (stainless steel or enamel, not aluminium or copper).
- Heat gently, stirring, until the sugar dissolves. Then bring to a simmer.
- Cook uncovered for 1 1/2 to 2 hours, stirring more often towards the end as it thickens so it doesn't catch.
- It is ready when you can drag a wooden spoon across the bottom of the pan and the channel stays open for a few seconds before filling in.
- Meanwhile sterilise your jars in a 140°C (275°F) oven for 15 minutes, or boil them for 10 minutes. Use lids with a plastic or vinegar-proof lining.
- Spoon the hot chutney into the hot jars, pressing out air pockets, leave 1 cm headspace and seal. For a shelf-stable seal, process in a boiling water bath for 10 minutes.
- Label and store in a cool, dark place for at least 4 weeks before opening, so the flavours can mellow.