Apple and pear chutney
 | makes 4–5 jars |
 | prep 1 hr cook 45 mins |
 | preserving pan or large stainless steel saucepan, 4–5 × 450g (1lb) jam or Kilner jars |
Ingredients:
1kg (2 ¼ lb) apples, peeled, quartered, and cored
450g (1lb) pears, peeled, quartered, and cored
225g (8oz) onions, quartered
225g (8oz) seedless raisins
450g (1lb) sultanas
4 garlic cloves, peeled
60g (2oz) fresh root ginger, peeled and chopped
1 fresh chilli, deseeded and chopped, or 10g ( ¼ oz) dried chilli flakes
1 lemon, quartered and pips removed
15g ( ½ oz) mustard seeds
600ml (1 pint) malt vinegar
450g (1lb) light soft brown sugar
2 tsp salt
Preparation:
1 - Put the apples, pears, onions, raisins, sultanas, garlic, ginger, chilli, and lemon in a food processor and process briefly to make a coarsely chopped mixture. Alternatively, chop by hand. Spoon into a preserving pan and add the remaining ingredients.
2 - Heat to boiling point, stirring constantly, then leave to cook, uncovered, for 40 minutes, stirring occasionally to prevent sticking.
3 - Preheat the oven to 180°C (350°F/Gas 4). While the chutney is cooking, heat the clean jars in the oven for 10 minutes.
4 - Put the heated jars on a tray and divide the chutney between them. Screw the lids in place while hot, to seal, or leave the chutney to cool, then cover with wax discs and pot covers. Label and date the jars before storing. Once opened, store in the refrigerator and consume within 1 week.
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