Apple and Pear Chutney

Make this fruity, spicy chutney at harvest time for a supply that will last for months.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Fruit

Indian

Sauces & Condiments

Make-Ahead

Ingredients

2 1/4 lbs (1 kg) Granny Smith or other tart apples, peeled, quartered, and cored		4 garlic cloves, peeled and chopped
1 lb (450 g) Bosc or other firm pears, peeled, quartered, and cored		1 hot fresh chile, seeded and minced
3 cups golden raisins		2 1/2 cups malt vinegar
1 1/2 cups raisins		2 1/4 cups packed light brown sugar
1 onion, quartered		1 tbsp yellow mustard seeds
1 lemon, quartered and seeded		2 tsp salt
one 2-in (5-cm) piece fresh ginger, peeled and chopped

directions

Prep: 1 hour Total: More than 60 min

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1
Working in batches, pulse the apples, pears, golden raisins, raisins, onion, lemon, ginger, garlic, and chile in a food processor until coarsely chopped. Transfer to a large nonreactive saucepan and add the vinegar, brown sugar, mustard, and salt.
2
Bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring occasionally, for 40 minutes, until the juices are syrupy.
3
Have ready five hot, sterilized 1 quart (1 liter) glass canning jars and lids.
4
Using tongs or oven mitts, transfer the jars to a baking sheet. Carefully fill the hot jars with the hot chutney, then cover with the lids. Let stand to cool completely.
5
Wipe the jars clean. Store in a cool, dark place for at least a few weeks before opening.

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Apple and Pear Chutney

Ingredients

directions