1kg ripe pears
150g ready-to-eat dried prunes, chopped
2 eating apples; peeled, cored and sliced into wedges
200g shallots, finely sliced
300g light muscovado sugar
600ml cider vinegar
1 cinnamon stick
Boil the ingredients.
Peel, core and chop the pears into chunks. Place them in a pan with the prunes, sultanas, raisins, shallots, apples, sugar and the cinnamon stick. Season the mixture and then pour in half of the cider vinegar. Bring the mixture to simmering point and simmer until the sugar has dissolved. Simmer for another 25 minutes until the pears are tender.
Thicken the chutney.
Pour in the remainder of the cider vinegar and boil for another 30 minutes stirring often. After 30 minutes it should have thickened, if not simmer for another 10 – 15 minutes.
Place the chutney into sterilized jars and seal the jars with discs of waxed paper and elastic bands, or airtight lids. Leave the chutney to cool.
Makes 1.75kg chutney