lesley
10-20-2009, 11:25 AM
This is a really easy-to-make chutney, great for Christmas pressies as it only takes 4 weeks to mature.
http://www.cookingwiththejoneses.com/images-wp/2009/10/apple-and-pear-chutney1.jpg
Makes 8 Assorted Jars
Prep Time 30 mins
Cooking Time 30 mins
Ingredients
2730g Bramley apples
1357g Conference pears
3 Large onions, finely chopped
2 Large garlic cloves, finely chopped
2 Lemons, grated zest and juice
1 Heaped tablespoon wholegrain mustard
1 Litre white wine vinegar
225g Sultanas
225g Dried apricots, roughly chopped
1inch/2.54cm Root ginger, peeled and grated
3 Tbsp ground ginger
1 Tbsp Himalayan salt or sea salt
1kg Dark muscovado sugar
Method
Peel, core and roughly dice the apples and pears
Put the apples, pears, onions, lemon zest and juice, garlic, mustard and half the white wine vinegar into a large heavy saucepan and bring to the boil
Simmer for a few minutes, just until the fruit starts to soften, don’t overcook
Add the rest of the vinegar and all the other ingredients, stir
Bring back to the boil and simmer for about 25 minutes, stirring occasionally, leave the lid off
Pack into jam jars or kilner jars and lay a waxed disc on top, wax side down (see Cook’s tips 1.)
Store in a cool dark place for about a month
Cook's tips
1.Wash the jars in hot soapy water or put through the dishwasher
Dry and sterilize in the oven 130°C/250°F/Gas mark ½ for 10 minutes
Use only plastic coated metal lids, boil these along with any rubber seals, in a saucepan of water for 10 minutes
Equipment
Large heavy saucepan
Jam jars and Kilner jars
Shopping List
2730kg Bramley apples
1357kg Conference pears
3 Large onions
2 Large garlic cloves
2 Lemons
1 Heaped tablespoon wholegrain mustard
1 Litre white wine vinegar
225g Sultanas
225g Dried apricots
1inch/2.54cm Root ginger
3 Tbsp ground ginger
1 Tbsp Himalayan salt or sea salt
1kg Dark muscovado sugar
Waxed discs
http://www.cookingwiththejoneses.com/images-wp/2009/10/apple-and-pear-chutney1.jpg
Makes 8 Assorted Jars
Prep Time 30 mins
Cooking Time 30 mins
Ingredients
2730g Bramley apples
1357g Conference pears
3 Large onions, finely chopped
2 Large garlic cloves, finely chopped
2 Lemons, grated zest and juice
1 Heaped tablespoon wholegrain mustard
1 Litre white wine vinegar
225g Sultanas
225g Dried apricots, roughly chopped
1inch/2.54cm Root ginger, peeled and grated
3 Tbsp ground ginger
1 Tbsp Himalayan salt or sea salt
1kg Dark muscovado sugar
Method
Peel, core and roughly dice the apples and pears
Put the apples, pears, onions, lemon zest and juice, garlic, mustard and half the white wine vinegar into a large heavy saucepan and bring to the boil
Simmer for a few minutes, just until the fruit starts to soften, don’t overcook
Add the rest of the vinegar and all the other ingredients, stir
Bring back to the boil and simmer for about 25 minutes, stirring occasionally, leave the lid off
Pack into jam jars or kilner jars and lay a waxed disc on top, wax side down (see Cook’s tips 1.)
Store in a cool dark place for about a month
Cook's tips
1.Wash the jars in hot soapy water or put through the dishwasher
Dry and sterilize in the oven 130°C/250°F/Gas mark ½ for 10 minutes
Use only plastic coated metal lids, boil these along with any rubber seals, in a saucepan of water for 10 minutes
Equipment
Large heavy saucepan
Jam jars and Kilner jars
Shopping List
2730kg Bramley apples
1357kg Conference pears
3 Large onions
2 Large garlic cloves
2 Lemons
1 Heaped tablespoon wholegrain mustard
1 Litre white wine vinegar
225g Sultanas
225g Dried apricots
1inch/2.54cm Root ginger
3 Tbsp ground ginger
1 Tbsp Himalayan salt or sea salt
1kg Dark muscovado sugar
Waxed discs