zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pear, Prune and Walnut Chutney

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 1½ hours, plus cooling
    • Total time: 1 hour 50 minutes, plus cooling 60 minutes 50 minutes

    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

    1. 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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars