AuthorBen WatsonDifficultyBeginnerThe combination of ginger and pears gives this chutney a real kick. A great way to use up a glut of pears.
270g apples, peeled
270mls cider vinegar
360g sugar
180g raisins
360g pears
225g onions, peeled
150g tinned chopped tomatoes
11g salt
68g ginger purée
9g garlic purée
1 tsp chilli powder
1
Chop the apples, pears and onions.
2
Place all ingredients into a pan, bring to the boil and then simmer gently for 3 hours until the chutney is dark in colour, stirring occasionally.
3
Heat up jars in the oven, dishwasher or a hot water bath.
Spoon the chutney into the hot jars, or use a jam funnel, and seal with wax discs and cellophane tops or tight-fitting screw tops to form a seal.
4
Leave to cool before storing in a dark cupboard.
Ingredients
270g apples, peeled
270mls cider vinegar
360g sugar
180g raisins
360g pears
225g onions, peeled
150g tinned chopped tomatoes
11g salt
68g ginger purée
9g garlic purée
1 tsp chilli powder