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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.

    • 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


    • 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


    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.

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