Pear and apple chutney

Recipe from: 3/1/1995 12:00:00 AM
Ingredients 11
Servings 1
Minutes 10 minutes


Serving Change
  • 3
    jam or other glass jars
  • 450
  • 450
    cooking apples
  • 175
    onions, chopped
  • 175
  • 350
    cider vinegar
  • 1
    small orange, grated rind and juice
  • 1
    lemon, grated rind and juice
  • 225
    light brown sugar
  • 2
    ground cinnamon
  • 5
    ground ginger


10 minutes
1. First, prepare your jars. Preheat the oven to 110 ºC. Remove any labels and wash the jars and lids in hot water and washing up liquid. 2. Place the jars only in a large saucepan and cover with hot water, bring to the boil and boil for 10 minutes. Dip the lids into the saucepan for a few seconds. 3. Remove the jars and place them upside down on a tea towel to drain, then dry them upright in the oven. Remove, then put back in the oven 10 minutes before you need them. 4. Cut the pears and apples into quarters, but don't peel them. Remove the cores. 5. Chop them into small chunks and place them in a large saucepan or preserving pan. Add the onions, sultanas, cider vinegar, orange and lemon rind and juice. 6. Place the pan over a medium heat and bring to the boil. Reduce the heat to low and simmer, stirring occasionally, for about 45 minutes. 7. Add the sugar and spices and stir until the sugar has completely dissolved. Simmer, stirring occasionally, for about an hour, or until the mixture has reduced and thickened. 8. Spoon into the warmed sterilised jars. Seal tightly with their lids and keep in a cool dark place for two months before eating. Makes 1,4 kg.

Read more on: bake  |  fruit


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