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
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!