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Pear, Prune and Walnut Chutney
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Pear, Prune and Walnut Chutney
My corner of Yorkshire was very much a pickle appreciation society; a spoonful of something tangy always went down well with cold cuts and savoury pastries, and especially with the wonderful range of Yorkshire cheeses.
- Preparation time: 20 minutes
- Cooking time: 1½ hours, plus cooling
-
Total time:
1 hour 50 minutes, plus cooling
Makes: Makes 6 x 450g jars
Ingredients
- 4 large onions, chopped
- 1kg ripe but firm pears, peeled, cored and diced
- 250g Agen prunes, quartered
- 6cm piece root ginger, peeled and very finely chopped
- 250g dark muscovado sugar
- 400ml cider vinegar
- 200ml water
- 150g walnut pieces
Method
- Put all the ingredients in a heavy-based saucepan and stir over a medium heat until the sugar has dissolved. Bring to the boil, reduce the heat, then simmer for about 1½ hours, until the chutney has thickened and reduced by about half. Pour into sterilised jars and seal with jam pot covers.
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This recipe was first published in Tue Feb 01 00:00:00 GMT 2005.
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