Chutney doesn’t last long in my house because I eat it with almost anything – even since I’ve stopped eating meat, I have it with vegetables, rice dishes, couscous Tajine dishes, homemade fries and use it as relish on sandwiches. Chutney definitely gets better with age as it rounds off the vinegar’s bite, and tastes the best after about two three months. I try hard to keep mine up to a year, when I usually make a new batch. Last year’s Pear and Cranberry was an all-time favourite so this year I’ve made Pear and Apricot. I used un-sulfurised apricots as my sweetheart mentioned he doesn’t digest the regular ones, and I prefer to use ingredients with less chemicals. The fresh grated curcuma, also know as turmeric, adds a lovely yellow ochre colour and a hint of flavour adding to the richness of the tastes.
The result is delicious, I made these a month ago and have already gone through one-and-a-half jars!
INGREDIENTS Makes about 12 180g-jars
- 10 (1.8kg) pears, diced
- 2 apples, diced
- 200g dried apricots, chopped
- 2 cloves garlic, finely chopped
- 14 shallots, chopped
- Handful of sultanas
- 1/2 bio lemon – rind + juice
- 1 thumb ginger, finely chopped
- 400g sugar
- 400ml cider vinegar
- 1 tsp. soy sauce
- Rosemary, finely chopped
- Mustard seeds
- 1/2 tsp grated Curcuma
Lightly fry the mustard seeds with chopped apricots in butter (or oil) to release aroma and “relax” the apricots whilst very lightly caramelising them. This releases the flavours in both ingredients.
Add chopped fruit, shallots, lemon, sultanas, garlic, ginger, curcuma and rosemary with fried mixture, sugar and vinegar, bring to the boil and then let simmer until it’s chutneyed! This usually takes about two hours.