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Apple and Pear Chutney

Categories: Big-Batch Meals, Halloween, Low-fat, Thanksgiving
Type: Spreads and Dressings

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
Apple and Pear Chutney photo

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  1. 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.
  2. Bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring occasionally, for 40 minutes, until the juices are syrupy.
  3. Have ready five hot, sterilized, 1qt (1 liter) glass canning jars and lids.
  4. 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.
  5. 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:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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