Apple and Pear Chutney
Make this fruity, spicy chutney at harvest time and you will have a good supply to last for months
Prep Time: 1H
Cooking Time: 40M
Serves: makes 5 qts (5 liters)
- 2 1/4 lb ( 1kg) Granny Smith or other tart apples, peeled, quartered, and cored
- 1lb ( 450g) Bosc or other firm pears, peeled, quartered, and cored
- 3 cups golden raisins
- 1 1/2 cups raisins
- 1 onion, quartered
- 1 lemon, quartered and seeded
- one 2in ( 5cm) piece fresh ginger, peeled and chopped
- 4 garlic cloves, chopped
- 1 hot fresh chile, seeded and minced
- 2 1/2 cups malt vinegar
- 2 1/4 cups packed light brown sugar
- 1 tbsp yellow mustard seeds
- 2 tsp salt
- In batches, pulse the apples, pears, golden raisins, raisins, onion, lemon, ginger, garlic, and chile in a food processor until coarsely chopped. Transfer to a large saucepan and add the vinegar, brown sugar, mustard, and salt.
- Bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring occasionally, for 40 minutes, until the juices are syrupy.
- Have ready five hot, sterilized, 1qt (1 liter) glass canning jars and lids.
- Using tongs or oven mitts, transfer the jars to a baking sheet. Carefully fill the hot jars with the hot chutney, then cover with the lids. Let stand to cool completely.
- Wipe the jars clean. Store in a cool dark place for at least a few weeks before opening.
- large non-aluminum saucepan, five 1qt (1 liter) glass canning jars with lids, canning funnel
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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