If you don’t mind the strong vinegar scent – I have had quite some coughing fits when making chutneys – this really is a very fun thing to make. You cut a lot of fruit, add vinegar and cider and let it happily bubble away.
On the picture this is in the middle cup.
- 2 onions (200gr peeled)
- 1 kg stewing pears (750gr peeled and cored)
- 375gr prunes
- 2 tsp chili flakes
- 15 cloves
- 1 slice of ginger
- 1 tsp mustard seed
- 300gr white vinegar
- 250gr cane sugar
- 100ml vinegar
- 150ml water
Makes 6 small jars
Chop the onion, pears and prunes finely. Add them to a pan.
Place the cloves, slice of ginger and mustard seeds in a stewing bag (or a tea bag). Place this in the pan and add the larger quantity of vinegar and sugar.
Bring to a boil and then leave to simmer, without a lid, for an hour while stirring occasionally.
After the first hour, add the 100ml of vinegar and 150ml of water, stir well and cover with a lid. Cook for 2 hours more, stirring well, especially the last hour needs stirring a bit more often.
Clean small jars – wash them, then place in a 100°C oven (not the lids). Fill with the hot chutney and twist the lids on.
Leave to rest for a minimum of 1 month for the flavours to develop. Keeps for a year.
Serve with cheeses or ham.