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.
Servings 500mls
Total Time 1 hourhr
Ingredients
450gapples and pearschopped
1cupapple cider vinegar
¼cup+ 2 tablespoon brown sugar
¼cuponionchopped
½cupsultanas
2clovesgarliccrushed
zest of 1 lemon
2tbsplemon juice
½tspred chilli flakes (add more if you like it spicier)
¾tspyellow mustard seeds
Pinch of salt
Instructions
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
Notes
Chutneys should last for up to a year if unopenedOnce opened, store in the fridge and use within one month