Hugh: "This chutney uses a host of spices to give it a really 'Eastern tang'. We use the discarded pulp from the medlar jelly in this recipe, but if you can’t find medlars you can certainly use pears instead. It’s perfect with a slab of good, strong Cheddar or a slab of pork pie."
1. Warm the oil in a large, heavy-bottomed saucepan over a medium heat and add the spices, stirring well and frying until the mustard seeds just begin to pop. This will only take a minute or so – be careful not to scorch the spices. Add the garlic, ginger and chillies, stir well, and fry gently for few minutes.
2. Tip the chopped apples into a large preserving pan and pour over the spices.
3. Add the sugar, vinegar and salt, along with the left over pulp from the medlar jelly, or the pears if you are using them instead.
4. Stir over a low heat until the sugar dissolves, then simmer for about 2 hours until thickened, stirring occasionally and adding a little water if you think it’s beginning to look too thick.
5. Bottle in warm, sterilised jars, filling the jars really full as the mixture will shrink slightly as it cools. Seal with vinegar-proof lids.
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