I've made several chutneys recently, and have realised that I don't like large chunks of anything in them. So for this recipe the fruit is cut in to pieces a little smaller than a peanut, and that seems ideal.
If only one of the two fruits is available, that's fine - but if it's only pears, a little less cooking time is needed as they soften more quickly than do apples.
The method is easy and should take about 30 minutes including prepping the fruit. This quantity fills just about two standard jam jars. The picture looks a bit odd, as it's a very small jar - all other jars are full of the wretched strawberry-grape jelly as I try to get it to set for a third time. The rest of my chutney had to go into another container until Mr P finishes the marmalade and the jar becomes available.
|Exactly what it says on the jar ....|
(The fruit amounts are as-they-come unpeeled weight)
500g apples (approx 4 medium)
250g pears (about 2)
1 tbsp oil
1 heaped tsp coriander seeds
1 heaped tsp mustard seeds
80ml vinegar - cider or white wine type
60g soft dark brown sugar
1 Quarter, peel and core the fruit, then chop into pieces a little smaller than a peanut.
2 Heat the oil in a medium pan.
3 Add the coriander and mustard seeds, cover the pan, and fry the seeds. Soon they
will start popping, so then fry them gently for 2 mins, stirring occasionally.
4 Add the fruit, vinegar, sultanas and sugar and mix gently.
5 Bring up to a simmer, and cook until the fruit is soft - 10-15 mins - stirring from
time to time.
6 Pour into the clean jars - using a funnel makes this easier, otherwise pour the
chutney into a jug and use that.
This turned out really well, I thought. Goes nicely with crackers and cheese, cheese on toast, on a vegburger or with vegetarian sausages. And I'm thinking these fruits might be substituted with small chunks of mango, though a little less vinegar and a shorter simmering time might be needed. Must try that.