Pear & Ginger Chutney


1.5kg pears, cored and chopped (peel if skins are hard or marked)
500g cooking apples, peeled, cored and chopped
200g raisins
2/3 cloves garlic, peeled and crushed
500ml vinegar- 50/50 cider and white wine vinegar
2/3tblsp grated ginger
1 teaspoon cinnamon
1 teaspoon cumin
¼ teaspoon mace
½ teaspoon ground white pepper
400g soft brown sugar or for a darker colour substitute 100g with Demerara sugar

Place prepared pears and apples plus raisins, garlic and vinegar in a heavy based pan. Bring to the boil and simmer gently for about 10-15mins until the fruit begins to soften.

Add the ginger and spices and cook for another 15 minutes. Timing depends on how quickly the fruit breaks down, so longer cooking may be required.

Add the sugar a little at a time and stir until all has dissolved.

Simmer very gently until the chutney has thickened, stirring occasionally to prevent sticking on the bottom. You will need to do this quite frequently as it nears completion. It is ready when you can draw a spoon either across the base of the pan or through a spoonful of mixture on a plate and no watery liquid runs into the trail.

Bottle in warm sterilised jars, fill the jars a little fuller than usual as the mixture will shrink slightly when it cools then seal. Label when cold and store in a cool dark place. Keep for a few months before opening to allow the flavours to develop. Once open, store in a refrigerator. It can be kept for 12-18 months.

1. If after the sugar has been added, there is quite a bit of liquid, simmer rapidly for a short period to remove some of the liquid. However, be careful not to remove too much as the chutney needs to cook for at least 60-90mins to enable the flavours to mingle.

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