This chutney is the third and final chutney in my trio of chutneys. You can find the other two here and here. I’m not going to lie, by the time I got to this chutney I had about lost the will to live. Yes, I made all three batches in one go, starting at 8pm on a Tuesday night but you know, when plums are ready they are READY. They wait for no man.
I liked the sound of this chutney as I don’t use pears very often. I’m not overly keen, they’re either rock hard or past their best but I do enjoy the flavour so I was interested to see how they came out in a chutney. This was also a good chutney for using up the cooking apples that had fallen from the tree too.
I gave this the taste test and it was yummy. Milder than the Mulled Wine Chutney and not nearly as sweet as the Plum and Ginger Chutney. This will be nice with some cold meats and milder cheeses as it’s not too overpowering.
Plum, Pear and Apple Chutney
450g plums, halved, stoned and finely chopped
450g pears, peeled, cored and chopped into small pieces
450g cooking apples, peeled, cored and chopped into small pieces
2 onions, finely chopped
2 garlic cloves, crushed
2 lemons, juice and zest
3 tsp ground ginger
1 tbsp mustard seeds
500ml white wine vinegar
225g light muscovado sugar
225g soft brown sugar
1 tbsp salt
Put all the ingredients into a large saucepan or maslin pan and stir well to combine.
Bring the mixture slowly to the boil, then reduce the heat and simmer for around 30 minutes until the fruit is soft and the mixture is thick and pulpy.
Meanwhile, sterilise your jars. To do this, wash the jars and lids in hot soapy water and rinse well. Dry them in a roasting tin or on a baking try (I foil line mine) in the oven at 180c/gas mark 4 for about 10 minutes and take them out of the oven right before using.
When the chutney carefully pot into the sterilised jars.
Seal, label and store for at least a couple of weeks before eating.
Chutney is the easiest thing in the world, you simply can’t go wrong.
That concludes my chutney-fest for 2015. I can’t wait to try these at Christmas, fingers crossed they still taste as good, or hopefully even better!