Chutney making season *Recipe*

This time of year is chutney making time, using stored apples and pears from our garden they are turned into thick, luscious chutney for the guests as part of their welcome goodies, when they arrive at Cropvale.

This is the recipe I use for Apple and Pear Chutney

  • 750g  Cooking apples 
  • 750g pears 4cm of fresh ginger , peeled and grated 
  • 250g sultanas
  • 400g  light soft brown sugar 
  • 500mls cider or white wine vinegar
  •  2 teaspoons  mustard seeds
  • 1teaspoon  ground cinnamon

Peel and chop the apples and pears into smallish chunks, add to a large pan 

Next, add all the other  ingredients to the pan with the fruit

Stir until the sugar has dissolved, on a moderate heat then simmer for approx. 1.5 hours or so, until the chutney has thickened 

The chutney is ready when a wooden spoon leaves a clean channel at the base of the pan

Spoon the chutney into sterilised , warmed jams, seal tightly

The chutney is best left to mature for at least a month