Apple, Pear and Apricot Chutney
By Greg
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
This recipe takes less than 30 minutes to prepare and 10 to 30 minutes to cook. It makes 3-4 x 450g jars.
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Apple, Pear and Apricot Chutney
Recipe Details
Serves: 6 people
Difficulty: Easy
Created 23 April, 2004
Updated 20 March, 2021
Adjust Servings
Ingredients
- 1 litre White Wine Vinegar
- 1 tbsp Mustard Seeds
- 2 Limes, grated zest and juice
- 2 Cloves Garlic, crushed
- 2 large Onions, finely chopped
- 1kg Conference Pears, peeled, cored and diced
- 1kg Bramley Apples, peeled, cored and diced
- 225g each Raisins and chopped, dried Apricots
- 5cm piece Root Ginger, peeled and grated
- 2 tsp Ground Ginger
- 1 tbsp Sea Salt
- 1kg dark Muscovado Sugar
Instructions
- 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.
- 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.
- 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.