Apple, Pear and Apricot Chutney
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
2
- Ingredients
- 16 ozs onions (finely chopped)
- 1.333 cups Cider vinegar
- 16 ozs cooking Apple (peeled and cored weight)
- 16 ozs Pear (peeled and cored weight)
- ¾ cup dried Apricot (chopped)
- 1 ½ cups light Muscovado sugar
- salt
- peppers
Product recommendation
To sterilise jars: wash the jars in hot soapy water, rinse very well and put in a low oven for 15-20 minutes until warm and completely dry. Sterilise the lids in boiling water for 10 minutes, keeping the lids in the hot water until ready for use, then dry with kitchen paper.
Lids must be vinegar proof, i. e. lined with plastic. If you only have metal lids, line them with a disc of waxed paper first.
Preparation steps
1.
Put the onions and half the vinegar into a large heavy-based pan and bring to a boil. Reduce the heat and simmer gently for 10 minutes.
2.
Cut the apples and pears into small pieces and add to the pan with the remaining vinegar, apricots, sugar and a sprinkling of salt and pepper.
3.
Stir over a low heat until the sugar has dissolved completely, then increase the heat and simmer steadily, for about 40-60 minutes, stirring occasionally until the mixture is very thick. To test when the chutney is cooked - make a channel across the surface with a wooden spoon: if the impression lasts for a few seconds and does not fill up with vinegar it is ready.
4.
Spoon into hot sterilised jars, seal and label. Leave to mature for at least 3 months in a cool, dry, dark place.
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