Ingredients - Makes about 4lb (1.8kg)
| 2½lb (1.2kg) firm pears | Finely grated rind and juice of 1 orange |
| 8oz (225g) tart cooking apples | 14oz (400g) sugar |
| 8oz (225g) onions | 4oz (115g) walnuts, roughly chopped |
| ¾ pint (450ml) cider vinegar | ½ tsp (2.5ml) ground cinnamon |
| 6oz (175g) sultanas |
Method
- Peel and core the pears and apples, then chop them into 2.5cm/1in chunks. Peel and quarter the onions, then chop into pieces the same size.
- Place in a preserving pan with the vinegar. Slowly bring to the boil, then reduce the heat and simmer for 40 minutes, until the apples, pears and onions are tender, stirring the mixture occasionally.
- Meanwhile, put the sultanas in a bowl, pour over the orange juice and leave to soak. Add the sugar, sultanas, and orange rind and juice to the pan.
- Gently heat the mixture until the sugar has dissolved, then simmer for 30-40 minutes, or until the chutney is thick and no excess liquid remains. Stir frequently towards the end of cooking to prevent the chutney sticking on the bottom of the pan.
- Gently toast the walnuts in a non-stick pan over a low heat, stirring constantly, for 5 minutes, until golden. Stir the nuts into the chutney with the cinnamon.
- Spoon the chutney into warmed sterilized jars, cover and seal. Store in a cool, dark place, then leave to mature for at least 1 month. Use within 1 year.
