Spiced Pear & Apple Chutney
Spiced pear and apple chutney recipe combines apple and pear with warm spices, sweet dates, and apple cider vinegar to add a sharp sourness to balance out the sweetness in the chutney.
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Servings: 4 jars
Calories: 542kcal
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
- 600 g pears (approx 5, peeled, cored and cut into 1cm pieces)
- 530 g apples (approx 5, 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
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 apples, pears and dates into a large heavy bottomed saucepan, along with the remaining ingredients. 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.
- 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.
- While the chutney is cooking, sterilise the chutney jars.
- Once the chutney is ready to pot up, 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
Spiced Pear & Apple Chutney
Amount Per Serving
Calories 542
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.2g
Sodium 616mg27%
Potassium 902mg26%
Carbohydrates 137g46%
Fiber 14g58%
Sugar 112g124%
Protein 3g6%
Vitamin A 122IU2%
Vitamin C 17mg21%
Calcium 127mg13%
Iron 2mg11%
* 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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