What goes better with a sharp crumbly cheddar than a gorgeously sticky, sweet and tangy chutney?! This apple and pear chutney celebrates the fruits of autumn which accompany Christmas cheeseboards so perfectly, and enable us to get a head start on preparation so that we are one step ahead of the game come December!
And, if you decide this is a recipe that must be shared, then it really does make a fantastic Christmas gift too! Add some mature cheddar and delicious crackers, and you might have just found the perfect Christmas present for any cheese lover! Don’t forget to add Jolly Festive’s label to the jar too.
Let’s Talk Sterilising Jars!
- Preheat the oven to 100C.
- Wash jars and lids by hand or using dishwasher; ensure they are dried thoroughly.
- Place jars face down, and lid face up, onto a clean baking sheet.
- Cook jars until you are ready to fill them (at least 20 minutes).
- When you’re ready to fill them, remove from the oven and jars will be sterilised!
Note: Ensure you are putting hot mixture into a hot jar to prevent the jars from cracking!
So, why not spend a lazy autumnal Sunday in the kitchen stirring together a delicious jar of chutney? Your cheeseboard will be the envy of the town at Christmas!
- 300ml apple cider vinegar
- 200ml rice vinegar
- 150ml apple cider
- 300g light brown sugar
- 650g assorted apples (peeled, cored & diced)
- 500g pears (peeled, cored & diced)
- ½ brown onion, finely chopped
- 130g sultanas
- 1tsp ground ginger
- ½ tsp ground cinnamon
- 1tsp whole grain mustard
- 1tsp salt
Recipe (makes 1 litre of chutney)
- Place vinegar, sugar and apple cider in a large saucepan and bring to the boil, stirring to ensure sugar is fully dissolved.
- Add remaining ingredients into the saucepan with the vinegar/sugar mixture and bring back to a boil.
- Reduce heat to medium-low and allow to simmer for an hour, stirring occasionally to ensure it’s not sticking to the bottom of the pan.
- Cook until the mixture has thickened and a wooden spoon drawn through the mixture leaves behind a trail that remains for 2-3 seconds.
- If you have an immersion hand blender, place the blade into the pan and blend two thirds of the mixture. No hand blender? No problem, use a potato masher to mash two thirds of the mixture together.
- Place in canning jars, cover with a round of greaseproof paper and store in a cool dark place. Will keep for up to three months. Once opened, refrigerate.
Printable Jar Label
Let us know who you decide to share your chutney with! Click here for more edible gift inspiration.