Thursday, 11 August 2011

Chunky Pear and Walnut Chutney

1.2 Kg. Pears
225g Cooking Apples
400g Sugar
450ml Cider Vinegar (We used Malt Vinegar because that was all we had)
225g Onions
120g Walnuts Roughly Chopped
1 Orange
275g Sultanas
1.5 tsp. Cinnamon (ground)
Itchen River Pears
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.
Windfall Apples - We Bought the Orange From a Shop
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.
Simmer gently for a further 30 - 40 mins stirring occasionally to prevent sticking.
Simmering Nicely
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.
If You Want It Extra Chunky - Leave The Shells On!
Spoon the chutney into pre sterilised jars, seal and store in a cool dark place. This delicious chutney should be ready in about a month and should keep for a year.
Finished and in the Jars
I had the important job of dealing with the left-overs. It tasted tangy, sweet and delicious straight off the spoon – I had to stop myself in order to save some for my sandwiches in the morning. It looks fabulous in the jars too.
Good Enough To Be Eaten Off A Spoon!

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