This pear, date and cinnamon chutney is easy to make and lovely on fresh bread with blue cheese and rocket. Chutney is easy to make, and a fantastic storecupboard staple or gift for family and friends.
Makes 1.2kg
Takes 1¼-1½ hours to make, plus cooling and at least 1 month's maturing
1. Peel, core and chop pears. Place in a pan with dates, shallots, apples, sugar and cinnamon sticks. Pour in 300ml of the cider vinegar, season and slowly bring to a simmer, stirring, until the sugar has dissolved.
You'll need to sterilise the jars or your chutney will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the chutney.
2. Cook for 25-30 minutes, until tender.
3.Pour in another 300ml cider vinegar and cook for a further 30 minutes, stirring often, or until thickened. If it's still runny, simmer for another 10-15 minutes.
4. Divide the hot chutney between sterilised jars and set aside to cool.
5. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
© delicious. magazine
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