Recipe - apple, pear and ginger chutney
600g apple (after being peeled and cored)
400g pears (after being peeled and cored)
400g raisins
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
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.
1 comment:
Hi, how long would this chutney store in the jar for?
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