Pear & Walnut Chutney
Pear and walnut chutney combines fresh pears with a little green apple to add acidity, dates for sweetness, some toasted walnuts for crunch and texture, and warm spices add an extra layer of flavour.
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Servings: 4 jars
Calories: 702kcal
Equipment
- chopping board
- Sharp kitchen knife
- weighing scales
- measuring spoons
- Measuring jug
- 1 large heavy based saucepan
- Wooden spoon
- 4 sterilised jar with lids
- 4 wax jam/chutney disks
Ingredients
- 800 g pears (approx 6/7, peeled, cored and cut into 1cm pieces)
- 280 g apples (approx ⅔, peeled, cored and cut into 1cm pieces)
- 200 g pitted dates (finely chopped)
- 250 g onion (roughly 1 large, finely diced)
- 400 ml apple cider vinegar
- 200 g soft brown sugar
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon sea salt
- 100 g walnuts (chopped)
Instructions
- Take time to peel and core the apples and pears, then cut into even sized 1cm pieces.
- If not using pitted dates, remove and discard the pits, then chop the dates into small pieces.
- Place the pears, apples and dates into a large heavy bottomed saucepan, along with the onion, vinegar, brown sugar, ground spices and salt. Give everything a stir.
- Place the saucepan over the heat, bring to a boil, then turn the pan down low and simmer gently for 1 hour to 1 hour 15 minutes, until the chutney is soft and has a jam like consistency.
- While the chutney is cooking, lightly toast the chopped walnuts in a dry non stick pan. Keep the nuts moving to stop them from burning. Once toasted remove the nuts from the heat and set aside.
- You should also sterilise the chutney jars while the chutney is bubbling away.
- You will know the chutney is ready when you pull a wooden spoon through the mixture, and it remains separate and does not run together again.
- Once the chutney is ready stir through the toasted walnuts, ensuring they are well combined and spread through the chutney.
- Place a jam funnel over the mouth of the jar and carefully ladle in the chutney.
- Fill each jar, leaving a little space at the top, and carefully cover with a wax disc.
- Using oven gloves, place the lid on the jar and secure tightly.
- Set the jars aside to cool completely before labelling and storing in a cool, dark space.
Notes
- I always use a pan with a heavy base when making jams or chutneys. This is essential as it retains an even heat. Do not use a thin bottomed pan or you risk the chutney heating up too quickly, sticking and burning!
- This recipe will give you approximately 4 x 350g jars.
- Once jarred, cooled and tightly sealed, label the jars and place in a cool, dark place. Store unopened for up to 12 months.
- For the best flavour, try to leave the chutney to sit for at least 2 weeks before opening. This will allow the flavours to develop and meld together, resulting in a better tasting chutney.
- Once you open a jar, store it in the fridge for up to 4 weeks.
Nutrition Facts
Pear & Walnut Chutney
Amount Per Serving
Calories 702
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Polyunsaturated Fat 12g
Monounsaturated Fat 2g
Sodium 616mg27%
Potassium 1003mg29%
Carbohydrates 139g46%
Fiber 16g67%
Sugar 111g123%
Protein 7g14%
Vitamin A 106IU2%
Vitamin C 17mg21%
Calcium 152mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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