Apple & Pear Chutney

Directions

1. Peel and core the apples and pears, then dice them along with the onion.
2. In a large saucepan, add the onion with half the cider vinegar and heat on a medium setting for 5 minutes.
3. Add the apple and pear and cook for 20 minutes to soften, stirring occasionally at a simmer.
4. Mix in the remaining cider vinegar, grated root ginger, mustard seeds, salt, nutmeg, grated garlic and sultanas.
5. With the mixture simmering, gradually add the sugar and stir until dissolved.
6. Continue simmering the chutney for 20-30 mins, until thickened.
7. Let the chutney sit for 5 mins and then ladle into hot sterilised jars with the help of a funnel.
8. Seal the jars and allow the chutney to cool at room temperature.
9. The chutney tastes best after it has matured over a couple of months.

Tips

1. To sterilise your jars, wash the jars and lids in warm soapy water and rinse. While still wet, place them upside down on a baking tray and pop them into a preheated oven at 180°C/160°C fan for 15 mins.
2. Use glass clip top jars which have an air tight seal.