Pear & Walnut Chutney Recipe

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:

1. Peel, core and chop the pears and apples. Peel and chop the onions.
2. Put into a large pan with the vinegar and stir well with a wooden spoon.
3. Bring to the boil, stirring occasionally. Reduce to a simmer and continue simmering for around 40 minutes, stirring occasionally.
4. Whilst the fruit/onion is simmering, put the sultanas into a small bowl and pour over the orange juice and leave to soak.
5. 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.
6. Chop the walnuts roughly and toast in a non-stick pan for about 5 minutes on a low heat, stirring until lightly coloured.
7. Stir the walnuts and ground cinnamon into the chutney.
8. Ladle into hot, clean, sterilized jars, cover and seal.
9. 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.

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