With a consistency halfway between a jam and a relish, Apple and Pear chutney is a condiment that goes incredibly well with meat and cheese dishes to add a bit of sweetness, a little sourness, and a hint of spice.
Chutney originated in India, where it was served with curries, but has since morphed into many different varieties enjoyed across the world. This apple and pear chutney is at its very best with roast pork but you’ll find it goes well with almost any other dish – even a cheese platter or sandwich.
Apple and Pear Chutney
- 450 g apples and pears chopped
- 1 cup apple cider vinegar
- ¼ cup + 2 tablespoon brown sugar
- ¼ cup onion chopped
- ½ cup sultanas
- 2 cloves garlic crushed
- zest of 1 lemon
- 2 tbsp lemon juice
- ½ tsp red chilli flakes (add more if you like it spicier)
- ¾ tsp yellow mustard seeds
- Pinch of salt
- In a medium, heavy based saucepan, combine the vinegar and brown sugar and bring to the boil
- Cook until the mixture is reduced by approximately one third, about 5 to 10 minutes
- Add the apples, pears, onion, sultanas, garlic, lemon zest, and juice, red chilli flakes, mustard seed and salt
- Stir the ingredients together
- Turn the heat down to a slow simmer, cover and cook, stirring occasionally for 40 to 50 minutes until most of the liquid has cooked off, the apple and pear have softened and the vinegar has mellowed (if the mixture seems too thick while cooking, add 2 tbsp water as necessary)
- Taste and if needed to balance the sweet and sour taste you may need to add a little more brown sugar
- The mixture should be thick
- Let the mixture stand for 1/2 hour before storing in sterilised bottles
- Once opened, store in the refrigerator
Artisan-made premium grade 5-ply nonstick saucepan for professional-grade cooking and heat distribution. With a satin finish and stainless steel exterior, this saucepan will last a lifetime - and has a warranty from Scanpan to match.
Ideal for browning, braising, searing and deglazing. Works flawlessly on all cooking surfaces, including induction.