See Also: Apple, pear and apricot chutney(recipes)
Pear Chutney(recipes)
Tomato-Apricot Chutney(recipes)
Coconut Shrimp with Pear Chutney(recipes)
Lamb Chops with Cranberry-Pear Chutney(recipes)
Chilli fried duck with pear chutney and sauteed potatoes(recipes)
Cranberry-Apple Chutney(recipes)
Pumpkin and apple chutney(recipes)
Apple-Cherry Chutney(recipes)
Apple, date and ginger chutney(recipes)

Apple, pear and apricot chutney (recipes)




Makes 3-4 x 450g/1 lb jars



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1kg/2.2lb bramley apples, peeled, cored and diced1kg/2.2lb conference pears, peeled, cored and diced2 large onions, finely chopped 2 cloves garlic, crushed2 limes, grated zest and juice1 tbsp mustard seeds1 litre/1¾ pint white wine vinegar225g/8oz each raisins and chopped dried apricots7.5cm/3in piece root ginger, peeled and grated2 tsp ground ginger1 tbsp sea salt1kg/2lb2oz dark muscovado sugarWarm sterilised jam jars and jam pot covers - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.



Method



1. Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked.2. Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for 20-25 minutes or until thick and pulpy.3. Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying.