Apple & Pear Chutney

This sweet and spicy chutney goes well with cold nut roast or Quorn roast, buffet food, cheeses and in sandwiches. It also makes a lovely home made hamper gift.

Fills approx 3 x 250-300ml jars.

• 350g/12oz cooking apples, peeled, cored and chopped
• 350g/12oz under ripe or firm pears, peeled, cored and chopped
• 1 large onion, finely chopped
• 100g/4oz raisins
• 100g/4oz chopped dried dates
• 500ml/1 pint vinegar (white wine vinegar, malt vinegar or pickling vinegar)
• 350g/12oz soft brown sugar
• ½  a finely chopped red chilli or ½ tsp cayenne powder
• 2 tsp ground ginger
• 1 tsp salt
• A pinch of mixed spice or cinnamon (optional)
• Black pepper, to taste 

While peeling and chopping the fruits and onion, warm the vinegar, sugar, salt and spices in a large pan. Stir to help the sugar dissolve.
Add all of the fruits and the chopped onion and mix well.
Bring to the boil and cook, stirring occasionally for around 30-45 minutes, or until the liquid has reduced by half and the fruits are soft.
If you like a smoother chutney, mash the mixture with a potato masher.
Reduce the heat and simmer for a further 30 minutes, stirring every 5 minutes, until you have a fairly thick mixture.
Remove from the heat and spoon carefully into hot, sterilised jars*.
Cover with a waxed disk, or a circle of greaseproof paper and put the lids on.
When cooled slightly, re-tighten the lids.

Label and store in a cool, dark place. Will keep unopened for 3-12 months.

*Sterilise jars by washing in the dishwasher, or by putting clean jars and lids in a cool (110C/Gas ½) oven for 5 minutes.

Alternatives: You could use all apples or all pears if preferred.
Try with other gluts of seasonal fruit if you're feeling brave!

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