Method. The smell of the chutney cooking immediately reminded us of Christmas so it’s one that’s actually a pleasure to make from an olfactory point of view! https://foodviva.com/chutney-raita-recipes/pear-chutney-recipe Ingredients. 500g apples; 800g pears; 4 cm root ginger, peeled and very finely chopped; 100g dried apricots; 150g sultanas; 400g demerara sugar The chutney will thicken, go syrupy and caramelize. Chutney may be made 1 day ahead and chilled, covered. Simmer the mix over a low heat for an hour making sure to stir half way through. Seal and store. Cool completely and tip in sterilised jars. Simmer chutney, covered, stirring occasionally, until fruit is just tender, 10 to 15 minutes, and cool. Place the apples, pears, onion, sultanas, cranberries and stem ginger in a large pan. If you’d like to give it a try, here’s how I made mine: Apple, Pear & Plum Chutney. At this stage add the ginger, chilli powder, sugar, vinegar, chopped apple and salt. 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. Makes 1 kg Ingredients. Stir in the orange zest and juice, salt, cloves, cinnamon and vinegar and bring to the boil. Makes 4x450ml jars {plus a little over to enjoy now!} Spiced Apple and Pear Chutney Recipe. https://realfood.tesco.com/recipes/apple-pear-and-cranberry-chutney.html Mix well and stir making sure all the spices coat the apple. Method. Thursday 3 October, 2019 The season comes with lots of bonuses as the land yields some of the nation’s favourites: from apples, to pears, to brambles, to carrots, to cabbages.