I made this a few weeks ago as our stock of chutney was quickly dwindling! I don’t think I have ever tried a chutney with pear in so the combination of flavours was really interesting. As always the recipe came from my trusty DK Jams & Chutneys.
Pear, Apple and Tomato Chutney
- 675g ripe cherry tomatoes (I used cherry tomatoes so that I wouldn’t have to remove the skins)
- 450g onions
- 1.25kg cooking apples
- 500g firm pears
- 4-6 garlic cloves
- 100g fresh root ginger
- 1-2 tsp chilli flakes
- 450g raisins
- 1 tbsp salt
- 900ml white wine vinegar
- 750g Demerara sugar
Chop the tomatoes and onions. Peel, core and chop the apples and pears. Crush the garlic, and grate the ginger. (I actually used a blender for all of the chopping because I was pressed for time).
Put all the ingredients in a preserving pan and bring slowly to the boil, stirring until the sugar has dissolved. Increase the heat to medium and simmer the chutney for 1 1/4 hours or until thick.
Pot in hot sterilised jars, cover with vinegar-proof seals, and label.
Keeps for up to one year and makes 2.5kg.