Pear and Apple Chutney with warm spices and sweet autumn fruit. It is easy to prepare, slow-cooked and full of flavour. Serve it with cheese and crackers or store it in pretty jars for a thoughtful homemade Christmas gift.
Ingredients (makes approx. 4 x 130 ml jars)
250 g pear (peeled and cored, weighed after preparation)
250 g apple (peeled and cored, weighed after preparation)
125 g onion (peeled, weighed after preparation)
2 garlic cloves
140 g soft brown sugar
125 ml apple cider vinegar
100 g dried cranberries (or sultanas)
1 tsp grated fresh ginger
2 cinnamon sticks
3 cloves
3 cardamom pods (seeds only)
A pinch of salt and black pepper
Method
Sterilise four small airtight glass jars and set aside.
Dice the pear and apple into small cubes.
Finely chop the onion and garlic.
Place everything in a heavy-based pan and add the remaining ingredients.
Cook over medium-high heat, stirring until it starts to bubble and the sugar dissolves.
Reduce the heat and simmer gently, stirring occasionally.
The chutney is ready when the liquid has reduced and the mixture has thickened to a jam-like, glossy texture. It usually takes 1 to 1.5 hours.
Spoon into the jars and leave to cool before refrigerating.
Serve with cheese, crackers or savoury biscuits.
Consume within 3 to 4 weeks.
RODI products used in the preparation of this Pear and Apple Chutney
Sink: Ambar 50 Midnight
Tap: Line MN 807 B
Accessories: Bamboo Chopping Board and Curl Drainer
Recipe developed by:
