Name: Branston-style chutney
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 onions, chopped; 1/2 cup water; 4 apples, peeled, cored, chopped; 4 pears, peeled, cored, chopped; 2 cup malt vinegar; 1 cup pitted, chopped dates; 1 cup sugar; 1/4 cup dried cranberries; 1/4 cup sultanas; 1 teaspoon mustard powder; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; crusty bread, ham, pickled onions, salad and cheddar, to serve

Branston-style chutney

This fruity chutney is the perfect companion to your favourite cheese.

Makes 4 Cup

Prep

20M

Cook

Total

1H 20M

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Ingredients

2 onions, chopped

1/2 cup water

4 apples, peeled, cored, chopped

4 pears, peeled, cored, chopped

2 cup malt vinegar

1 cup pitted, chopped dates

1 cup sugar

1/4 cup dried cranberries

1/4 cup sultanas

1 teaspoon mustard powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

crusty bread, ham, pickled onions, salad and cheddar, to serve

Method

1.Place onions in a large saucepan with water. Bring to the boil on high. Reduce heat. Simmer 10-15 minutes, until onion is tender.

2.Add apples and pears. Simmer for a further 10-15 minutes, stirring occasionally, until liquid has thickened slightly and fruit is tender.

3.Stir in remaining ingredients. Bring to the boil. Reduce heat. Simmer for 25-30 minutes, until chutney is thick. Remove from heat. Cool for 10 minutes.

4.Pour into warm sterilised jars and seal immediately. Store chutney in a cool, dry place. Chill once opened.

To sterilise jars, put washed, rinsed jars on a baking tray in a warm oven, 150°C, for 10 minutes. Remove and cover with a clean tea towel.
Note

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