Pear + walnut chutney

Pear + walnut chutney

By
From
Chefs Eat Toasties Too
Makes
1.25 kg
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
180g saltanas
finely grated zest and juice of 2 oranges
1.2kg firm pear flesh, cut into 2 cm cubes
220g brown onion, diced
450ml apple cider vinegar
400g jam-setting sugar
150g walnuts, toasted and chopped
1 teaspoon salt flakes

Method

  1. Put the sultanas in a bowl, pour over the orange zest and juice and leave to stand.
  2. Put the pear, apple and onion in a large heavy-based saucepan or preserving pan over medium heat. Add the vinegar and slowly bring to the boil. Reduce the heat to low and simmer for 30 minutes, until the fruit and onion are tender. Add the sultana mixture and sugar to the pan, raise the heat to high and bring to a simmer. Reduce the heat to low and cook for a further 30 minutes, stirring occasionally throughout, and frequently near the end of cooking, to ensure the contents do not stick and burn. The chutney should be thick with no excess liquid. Remove from the heat and stir in the walnuts and salt. Set aside to cool.
  3. Place the chutney in sterilised jars. The jars of chutney will keep for up to 6 months.
Tags:
Toasties
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