Pear Apple Chutney
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 firm green pears
4 firm brown cooking pears
4 Granny Smith apples
2 brown onions, cut into large dice
2 cups sultanas
1/2 cup currants
1 cup rice vinegar
1/2 cup sugar
2 tablespoons finely chopped fresh ginger
2 teaspoons mustard seeds
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon turmeric

Preparation

1 Core and peel the pears and apples then cut the flesh into thick slices. 2 Place the sliced fruit and diced onions in a large saucepan with the sultanas, currants, vinegar, sugar, ginger, mustard seeds and spices and bring to the boil, stirring gently. 3 Simmer the chutney, covered and stirring occasionally, until the fruit is just tender and very fragrant. The mixture should be quite thick and syrupy, about 15 minutes. 4 Pour the hot chutney into warm, sterile preserving jars and seal with a tight fitting lid while still hot. Keep the chutney in a cool, dark place and use within 12 months.