Autumnal Spiced Apple & Pear Chutney
Ideal to make from autumnal fruit and then serve with cheese through the winter. Makes 2-3 jars worth. Recipe by Naomi Hansell
Ingredients
- 3 apples, cored and roughly chopped
- 3 pears, peeled, cored and diced
- A green chilli, deseeded and finely sliced
- An onion, chopped
- A thumb of ginger, grated
- 1 tsp coriander seeds
- 100g sultanas
- 250g soft brown sugar
- 1/2 tsp salt
- 350ml cider vinegar
How to make it...
- Put all the ingredients in a pan. Heat on the simmering plate until the sugar has dissolved, stirring occasionally.
- Continue to heat until it comes to the boil, then simmer until the fruit has softened and most of the liquid has evaporated. You many need to pull the pan half off the simmering plate to give a really gentle simmer.
- Cool a little, then spoon into the sterilised glass jars. Store for at least a week and up to 3 months before using.
How to sterilise your jars for jams, chutneys and preserves...
Sterilising jars is an important step to prevent all of your hard work spoiling due to a buildup of harmful bacteria. If you are using jars with rubber seals, be sure to remove these before placing in the oven. When adding food to the jars after sterilising, it is necessary that both the food and jars are at the same temperature so that the jars don’t crack.
- Simply wash the jars and lids in hot soapy water and rinse but don’t dry them.
- Place the jars onto a baking tray and into the baking oven for 10 minutes.
- Then soak the lids in boiling water for a couple of minute and leave to air dry before using.
AGA Demonstrations
This recipe was part of our online AGA cooking demonstration with AGA specialist, Naomi Hansell. Our next demonstration is on Saturday 19th November 10-11:30am with Penny Zako on the AGA R7 Series. To book your place, please email info@edwardsandgodding.co.uk
