1.2 Kg. Pears
225g Cooking Apples
450ml Cider Vinegar (We used Malt Vinegar because that was all we had)
120g Walnuts Roughly Chopped
Peel and core the pears and apples. Cut them and the onions into small chunks. Add the fruit and the vinegar together into a large preserving pan and stir. Slowly bring the mixture to the boil and then reduce the heat to simmer gently for 30 - 40 mins, stirring occasionally to prevent sticking.
Meanwhile, thinly grate the zesty rind off the outside of the orange and set this aside. Place the sultanas in a bowl and the squeeze all the juice of the orange over the sultanas and leave this to soak. After the fruit and vinegar has reduced, add the sugar, sultanas, orange juice, and zest into the preserving pan and heat gently while stirring until all the sugar has dissolved.
While waiting, gently toast the walnuts in a non-stick pan over a low heat, until they become slightly paler. I used the remainder of the walnuts that we collected last year. Add the toasted walnuts and the cinnamon to the chutney.
|Finished and in the Jars|