- 1kg (about 6) ripe pears
- 150g ready-to-eat dried prunes, chopped
- 150g sultanas
- 150g raisins
- 200g shallots, finely sliced
- 2 eating apples, peeled, cored and sliced into wedges
- 300g light muscovado sugar
- 1 cinnamon stick
- 600ml cider vinegar
- Peel and core the pears, then chop them into chunks. Place them in a pan with the prunes, sultanas, raisins, shallots, apples, sugar and cinnamon stick. Pour in half of the cider vinegar, season and slowly bring to a simmer, stirring, until the sugar has dissolved. Cook for 25 minutes more, until tender.
- Pour in the rest of the cider vinegar and cook for a further 30 minutes, stirring often, until thickened. If it’s still runny, simmer for another 10-15 minutes.
- Divide the hot chutney between sterilised jars (see tip), place a disc of waxed paper directly onto the chutney and seal with airtight lids or cellophane and elastic bands. Leave to cool.
- Sterilise jars (plus the lids, if you’re using them), otherwise this recipe will go mouldy. To sterilise wash jars thoroughly in warm, clean, soapy water, rinse and drain upside down on kitchen towel. Place on a baking tray in a preheated oven at 140°C/fan120°C/gas 1 for 15-20 minutes. Store this chutney in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.