Pear and Stem Ginger Chutney

Spiced with stem ginger and chilli for heat, cider vinegar for sharpness and pears, apple and dried apricots together with dark brown sugar for sweetness.

The chutney can be made one day and eaten the next but It’s best left to mature for a few weeks. If you can, leave your chutney for up to year and the flavour will be even more beautiful. Pairs beautifully with strong cheese.

You will need: 

  • A large non corrosive lidded pan, (stainless steel is perfect), of at least 6 litres

  • 5-6 clean jam jar sizes jars with non corrosive lids (place the jars on a baking sheet to make it easy to lift the jars out of the oven when they are hot and also to catch any spilled chutney when filling the jars.

  • A jam funnel if you have one (makes filling the jars much easier).

  • Waxed circles to fit the jars

  • Labels to stick on each jar

Ingredients: Weigh and prepare all the ingredients before you start cooking.

  • ** 1kg prepared weight - firm pears, peeled, cored and diced (roughly 1cm square)

  • ** 500g prepared weight - Bramley apples cored and diced (roughly 1cm square)

  • 500g prepared weight - onions, skinned and finely chopped

  • 300g drained stem ginger diced (roughly 5-6mm square) (use the syrup to drizzle over pancakes, waffles or ice-cream)

  • 250g dried apricots sliced into 4-5mm strips or sultanas

  • 700g dark brown Barbados sugar (or soft dark brown sugar)

  • 2 red chillies (including seeds) finely chopped

  • 2 rounded teaspoons ground ginger

  • 1.5 rounded teaspoon fine sea salt

  • 15 twists of freshly ground black pepper

  • 800ml cider vinegar

** You will need around 50-75% extra weight of whole fruit

 

Method: Pre-heat the oven to (fan) 120 deg C

1. Put the pears, apple and onion into a large pan with a splash of the vinegar. With the lid on bring to a simmer and steam gently for about 10 minutes until tender, stirring often.

2. Whilst the fruit and onions are steaming, place the clean jars into the pre-heated oven to sterilise them. Put the clean lids into boiling water for 5 minutes, remove from the water and air dry on kitchen paper.

3. Now add the remaining ingredients to the pan and bring steadily to the boil with the lid off – stirring all the time. Turn down the heat and allow the chutney to simmer gently until it has reached a thick consistency, making sure you stir regularly, and especially as it thickens. It may take up to an hour to reach the correct consistency. To test whether the chutney is the right consistency, put a small amount onto a saucer and using a spoon, draw a line through the centre. If ready the line will not merge back together, if it does merge together, continue to simmer the mixture until the right consistency is achieved.

4. When the chutney is ready, get the jars out of the oven and using a jam funnel (if you have on) fill the jars, just below the top, with the hot chutney. Use a large spoon if you use a clean jug, holding a tea plate under the jug to catch any drips.

5. Push the chutney down with a clean spoon to remove any air bubbles, Cover each jar with a wax circle before placing the lids on the jars. Wipe any dripped chutney off the jars.

 

Important note:

** You will need around 50-75% extra weight of whole fruit

Label each jar with the name and date made. Store in a cool dark place for up to one year, and refrigerate after opening.