Ingredients
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2 cooking apples, peeled, cored & grated
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150 g golden sultana raisins
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4 oranges, juice and zest of
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300 g light brown sugar
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1 teaspoon ground cinnamon
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1 teaspoon freshly ground nutmeg
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1 teaspoon cayenne pepper
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3 pinches saffron strands
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2 teaspoons salt
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300 ml white wine or 300 ml cider vinegar
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350 g tomatoes, roughly chopped
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150 g onions, peeled & finely chopped
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50 g fresh gingerroot, grated
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750 g pears, peeled, cored and roughly chopped
Instructions
- Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
- Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
- (It should be thick enough to coat the back of a spoon and not be too runny.).
- Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
- Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
- It is better eaten after 1-2 months.
- This chutney keeps for up to 2 years.