Ingredients
| 900g cooking apples, such as Granny Smith, peeled, cored & finely diced | |
| 600g pears, peeled, cored & finely diced | |
| 500g light muscovado (or brown) sugar | |
| 2 onions, finely chopped | |
| 700ml apple cider vinegar | |
| 2 tablespoons finely chopped rosemary leaves | |
| 2 teaspoons fine salt | |
| ½ teaspoon freshly ground black pepper | |
| ¼ teaspoon dried chilli flakes |
This versatile chutney is a great one to have at hand to pep up sandwiches or cheese boards.
Instructions
| 1. | Heat the oven to 120°C. |
| 2. | Clean 5 medium-sized, lidded glass jars in hot soapy water, rinse then place the jars into the oven to sterilise for 30 minutes. Place the lids in a heatproof bowl, pour over boiling water and set aside for 5 minutes. |
| 3. | Combine all the ingredients in a large, wide saucepan and bring to the boil, then reduce the heat and simmer for 40-50 minutes or until reduced and thick. |
| 4. | Remove the jars from the oven and carefully ladle in the chutney, allowing 1cm of space at the top of each jar. Screw on the lids immediately and set aside to cool. |
| 5. | Store unopened chutney in a dark pantry for up to 12 months. Once open, store in the fridge and use within a month. |
| 6. | Note: The lids will suck down as the chutney cools; store any that don’t in the fridge and use within a month. |
Recipes, food styling and photography Emma Galloway
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