Cooking Time:30 mins
Understanding food allergies and intolerances
Pear and date chutney
Chutneys and relishes an ideal way to jazz up leftovers – and will reduce the need to use salt.
Ingredients
Makes 70 servings (each serving = 1 tablespoon)
- 450g / 1lb onions, peeled and chopped
- 5 tablespoons of water
- 900g / 2lb cooking apples, peeled, cored and chopped
- 700g /1½lb pears, peeled, cored and chopped
- 85g / 3oz dates, stoned and chopped
- 570ml / 1 pint cider vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
Method
- Put the onions and the water in a large heavy-based pan
- Bring to the boil and simmer until soft
- Add the apples and pears and continue cooking gently for 15-20 minutes
- Add the dates, spices and the vinegar
- Cook, stirring occasionally until the chutney becomes really thick
- Sterilise jars: Be careful when you are using jars to store chutney and other foods. Jam jars need to be very clean
- To sterilise jars, wash in soapy water, rinse well and then place in a cool oven - 125°C/250°F/Gas ½ - for 15-20 minutes
- When ready, pour the chutney into the sterilised jars using a clean jug, cover with waxed discs and jam pot covers or lids leave to mature for a week or longer
What you will need
- Saucepan
- Wooden spoon
"Serve this chutney instead of cranberry sauce at your Christmas dinner; with some cheeses after dinner or spread in a turkey leftover sandwich."
