A gloriously chunky pear chutney full of spice and delicious toasted walnuts - easy to make and perfect for edible gifts
- 5 pears
- 1 large cooking apple
- 1 medium white onion
- 350 ml cider vinegar
- 75 g dried cranberries
- 75 g sultanas
- 1 large orange
- 250 g soft dark brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground all spice
- 1 tsp ground coriander
- 100 g walnut pieces
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Peel, core and chop the pears and apple into 2cm dice squares and peel and chop the onion.
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Place in a large saucepan with the cider vinegar, give it a good stir and then simmer for about 40 minutes until softened. Keep an eye on it, giving it the occasional stir as you don't want it to catch.
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Meanwhile pop the dried cranberries and sultanas into a small bowl, then zest the orange on top, then cut in half and squeeze the juice in too. Stir and allow to sit while the other fruit is cooking.
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Once the pear and apple has cooked, add the soaked dried fruit along with the juice, sugar and spices to the pan, give it a good stir and continue to simmer gently on the lowest possible heat for another 40 minutes - again with the occasional stir and taking care it doesn't burn. Remove from heat.
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Toast the walnut pieces in a dry frying pan over a medium heat for a few minutes, then stir into the chutney.
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Spoon the chutney into warm, sterilised jars and seal immediately. Label and then store for six weeks before using to allow the flavours to mature.
To sterilise jars you can either run them through the dishwasher, or just wash them up in hot soapy water, giving them a good rinse. You can then air dry them in a warm oven.