Pear Chutney

Pear Chutney

Supplied by Belinda Allen

This is one of my family’s favourite chutneys at this time of year. You can use windfall or unripe pears and it makes a mild, nicely rounded chutney. If you want a really good, spicy-sweet balance and mellow flavour, leave to mature for three months.

Makes approx 1.35kg (3lb) or 4 medium jars

Takes 2½ to 2¾ hours

Keeps 12 months

Ingredients750g (1lb 10oz) pears, peeled, cored and cut into 2cm (¾ in) cubes
350g (12oz) onions, chopped
350g (12oz) green or red tomatoes, sliced
125g (4½ oz) raisins, chopped
3 peppercorns, crushed
350g (12oz) Demerara sugar
½ teaspoon cayenne pepper
½ teaspoon ground ginger
1 teaspoon sea salt
450ml (15 fl oz) cider vinegar

Method1. Put all the ingredients into a preserving pan or a large heavy-based, stainless steel pan. Bring slowly to the boil, stirring to dissolve the sugar.

2. Reduce the heat and simmer gently, uncovered for about 2 hours or until the mixture thickens and takes on a dark caramel colour, and a wooden spoon drawn across the base of the pan leaves a clear trail. Stir frequently towards the end of the cooking time so the chutney doesn’t burn.

3. Ladle into warm sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air gaps. Cover with waxed paper discs, seal, label and store in a cool, dark place. Allow the flavours to mature for at least 1 month, and refrigerate after opening.

Taken from The Preserving Book by Lynda Brown