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Pear chutney

I love making chutney for the winter festivities, as they are perfect for party nibbles,  go well with cheese, cold meat and the Christmas roast. I always give a few jars away as presents to my friends. This pear chutney complements roasted duck or goose superbly!
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 20 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 kg of ripe pears
  • 150 g prunes
  • 150 g sultanas
  • 150 g raisins
  • 200 g shallots or onion
  • 2 apples
  • 300 g light brown sugar
  • 1 cinnamon stick
  • 500 ml cider vinegar

Method
 

  1. Peel and core the pears and apples, then chop them coarsely into small pieces. Peel and chop the onions.
  2. Add everything in a large, heavy-based saucepan - but retain half of the cider vinegar. Season with salt and pepper.
  3. Bring to the boil, stirring until the sugar has melted. Then let it simmer gently for 25 minutes. Add the remaining vinegar and cook for a further 30 minutes. It is ready when you get a thick, sticky jam.
  4. Transfer it into sterilized jars and seal well.
  5. Keep in a cool place or in the fridge and it will keep for some time, but use within a few days once opened.