Jul 012010
 
Ingredients

500g firm pears, peeled, cored and chopped
500g green apples, peeled, cored and chopped
500g tomatoes, peeled and chopped
500g onions, chopped
5 celery sticks, sliced
3 cloves garlic, thinly sliced
2 teaspoons grated fresh ginger
350g sultanas
1 litre white vinegar
2 teaspoons ground ginger
460g lightly packed soft brown sugar

Method

Combine all the ingredients, except the sugar, in a large pan. Bring to the boil, then reduce the heat and simmer for 45 minutes.

Add the sugar and stir until all the sugar has dissolved. Bring to the boil and cook for 30-35 minutes, stirring often, or until the chutney has reduced and thickened.

Spoon the chutney immediately into clean, warm, jars and seal. Label and date. Leave for 1 month before opening to allow the flavours to fully develop. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

  One Response to “Autumn chutney”

  1. I am trying this with the leftover pears and apples that I preserved last year in Fowlers jars. A lot less preparation! Adding plums fresh off the tree. Smells good!

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