Ingredients for Pear & Walnut Chutney:
- 2 ½ lb (1.2 kg) pears
- 2 medium cooking apples
- 8 oz (225g) onions
- 8 oz (225 g) sultanas
- 1 ½ teaspoon ground cinnamon
- Juice and grated rind of 1 orange
- 1 lb (450 g) soft brown sugar
- 1 ½ pint (855 ml) cider vinegar
- 4 oz (112 g) walnuts
Method for Pear & Walnut Chutney:
- Peel, core and chop the pears and apples. Peel and chop the onions.
- Put into a large pan with the vinegar and stir well with a wooden spoon.
- Bring to the boil, stirring occasionally. Reduce to a simmer and continue simmering for around 40 minutes, stirring occasionally.
- Whilst the fruit/onion is simmering, put the sultanas into a small bowl and pour over the orange juice and leave to soak.
- Add the sugar, sultanas and orange rind and juice to the pan. Heat gently until the sugar has dissolved and then simmer for a further 30 to 40 minutes until the chutney is thick and there is no excess liquid.
- Chop the walnuts roughly and toast in a non-stick pan for about 5 minutes on a low heat, stirring until lightly coloured.
- Stir the walnuts and ground cinnamon into the chutney.
- Ladle into hot, clean, sterilized jars, cover and seal.
- Label when fully cool.
Makes about 4 lb (1.8 kg) of Pear & Walnut Chutney. Leave for at least a month to allow to mature.
Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
General Chutney Making Information
Chutneys - How to Make Chutney
Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t...
I KNEW IT WAS SOMEWHERE ON THE WEB !!..I had found it last year then lost.
Realy helpful advice….I thought you should be able to use cucumbers and apples together…you can make them into chutney!
I have bookmarked this site for later in the glut. Steve
Can you use malt vinegar for this instead of the cider vinegar?
I have a small pear tree on my plot and am really glad to have found this recipe as it sounds delicious. Please can you tell me if the pears need to be really ripe or not? I look forward to receiving your newsletter in due course. Many thanks, Mary
I tried this & found that 1.5 pt cider vinegar was too much. Less than a pt I would suggest. Apart from this, a lovely recipe
Best pear and walnut chutney recipe- taste just like I got from a farm shop and I’ve been trying to duplicate it. I make it every year now that I have a pear tree- and it’s absolutely delicious with some cheddar cheese on a toasty or crackers. Mmmmmm. Thank you for the recipe.