It’s that time of the year again when apples and pears are in abundance and I have to start thinking of what to do with them all. On a catering job last weekend I was given a lovely mix of pears and apples from the orchard so I decided to use the cooking apples in this spiced chutney. The brilliant thing about chutney is you can more or less put whatever you like in it. If you have more pears than apples then just swap round the quantities and if you don’t like one of the spices then replace it with one you do.
Unlike jam you don’t have to worry about reaching setting point but you do have to keep an eye on it to make sure it doesn’t burn on the bottom; this is definitely one which needs to be stirred frequently. The flavour of chutney develops with age so make this now and by Christmas you’ll have a delicious accompaniment for left over meats and cheeses on Boxing Day. This also makes a great present!
1.2kg cooking apples
500g conference pears
600ml cider vinegar
3 medium onions, finely diced
400g sultanas
600g demerara sugar
1 ½ tsp ground ginger
½ tsp ground cinnamon
½ tsp ground mace
½ tsp ground allspice
Generous pinch freshly ground nutmeg
Zest of 1 lemon
Zest of 1 orange
6-7 jam jars
Start off by sterilising your jam jars. I do this by washing the jars and lids in hot soapy water and then putting them in a 160˚c oven for about 15 minutes. After 15 minutes turn the oven off but keep the jars in as you want them still to be warm when jarring.
Peel, core and roughly chop the apples and pears and put into a large heavy bottomed preserving pan along with the rest of the ingredients.
Over a medium heat bring the mix up to a simmer allowing the sugar to dissolve and then leave to simmer for about 30-40 minutes until virtually all the liquid has evaporated. You should be left with a thick but not stodgy mixture.
Allow to cool slightly before spooning it into your warm jars, screw the lids on tightly and allow to cool before storing in a cool dark cupboard. Keep refrigerated once opened.
Anna cooks, Anna eats 