Pear and date chutney recipe

Pear and date chutney

25 ratings

Cooking Time:30 mins

Chutneys and relishes an ideal way to jazz up leftovers – and will reduce the need to use salt.

Ingredients

Makes 70 servings (each serving = 1 tablespoon)

450g / 1lb onions, peeled and chopped
5 tablespoons of water
900g / 2lb cooking apples, peeled, cored and chopped
700g /1½lb pears, peeled, cored and chopped
85g / 3oz dates, stoned and chopped
570ml / 1 pint cider vinegar
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper

Method

Put the onions and the water in a large heavy-based pan
Bring to the boil and simmer until soft
Add the apples and pears and continue cooking gently for 15-20 minutes
Add the dates, spices and the vinegar
Cook, stirring occasionally until the chutney becomes really thick
Sterilise jars: Be careful when you are using jars to store chutney and other foods. Jam jars need to be very clean
To sterilise jars, wash in soapy water, rinse well and then place in a cool oven - 125°C/250°F/Gas ½ - for 15-20 minutes
When ready, pour the chutney into the sterilised jars using a clean jug, cover with waxed discs and jam pot covers or lids leave to mature for a week or longer

What you will need

Saucepan
Wooden spoon

"Serve this chutney instead of cranberry sauce at your Christmas dinner; with some cheeses after dinner or spread in a turkey leftover sandwich."

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