The ingredients are ...
2 medium onions, peeled and finely chopped
1lb of cooking pears, peeled, cored and diced
1lb of cooking apples, peeled, cored and diced
Grated rind and juice on one lemon
Half a pint of malt vinegar
Half a teaspoon of ground cinnamon
Large pinch of ground ginger
Large pinch of ground cloves
8oz of soft brown sugar
... and the method is: Cook the onions in boiling water for five minutes to soften them, then drain. Put the pears, apples, onions, lemon rind, vinegar and spices into a large pan, then cook them over a low heat for about twenty minutes.
Stir in the sugar and lemon juice and continue to cook over a low heat until the sugar has dissolved, stirring frequently, then bring to the boil and simmer uncovered for about an hour until the mixture thickens. To tell when the chutney is cooked, make a channel right across the surface with a wooden spoon; if this does not fill with vinegar, then it is ready.
Spoon into warm, sterilized jars, filling them up to the rim, and seal. Store for at least one month to mature before using.
The finished chutney filled five, 7oz, jars ...
I've not yet opened a jar of the chutney but I can say that it tasted fine before it was put into its jars.
I find making jams, jellies, marmalades, and now chutney, particularly satisfying and it's a great diversion on a miserable autumn day. My friends also seem happy to receive and enjoy the gift of a jar of something homemade and some of my production this autumn will be used as stocking fillers at Christmas.
I recycle a lot of jars, and friends and neighbours keep me going with jar donations, but I do buy new tops and other jars from the Jam Jar Shop. The friendly and helpful people there have a great selection of glass ware, equipment, accessories and even ingredients; I particularly like their 7oz jars, used here for the Autumn Chutney. It's easy to order on line and orders are fulfilled and delivered quickly and in tact.