Recipe - apple, pear and ginger chutney
600g apple (after being peeled and cored)
400g pears (after being peeled and cored)
150g fresh root ginger
450ml white wine vinegar
3 small to medium onions
half teaspoon ground cinnamon
half teaspoon ground allspice
a grating of nutmeg
3 star anice
400g brown sugar
Peel, core and chop the apple and pear, chop the onion, grate the peeled ginger and nutmeg and place all the contents except sugar into the jam pan and heat gently. The aim is to cook the mixture in the vinegar and the juices released by heating the apple and pear.
After about an our of simmering, once there is very little liquid left, stir in the sugar. At this point a thick treacley liquid forms. Heat for a few minutes, stirring regularly, then put into warm jars. I made 5 jars from the quantity of ingredients above.
There is a danger that the ginger can dominate the taste. The quantity above is enough to give a hint of ginger. I don't suppose there is any harm in increasing the quantity if you have a strong liking for ginger.
For this chutney, avoid cooking at too high a temperature of for too long. Otherwise you will lose a great deal of the texture of the apple and pears, though some of the pear texture was already on the soft side I made this chutney as the pears really should have been used a bit sooner after picking them. Nevertheless, I am hoping this is a bit of a crunchy chutney.