- 400g apples, finely diced
- 300g pears
- 300g onions, finely chopped
- 150ml cider vinegar
- 50ml cider (plus a little extra, if needed)
- 175g honey
- 150g prunes, stoned and chopped
- 3 fresh bay leaves
- 1 cinnamon stick
- 2 tsp mixed spice
- A pinch of salt
- A thumb of fresh ginger, peeled and finely diced
- A pinch of chilli powder
1. Place all ingredients into a large, heavy pan.
2. Slowly bring to the boil. Lower heat. Simmer for 30 mins to 1 hour, stirring regularly. If it starts to dry out toward the end of cooking, trickle in a bit more cider.
3. The chutney’s ready when it’s glossy, thick and nicely melded (and the fruit & veg has kept its shape). The ultimate test is to drag a wooden spoon through the pan; if it separates enough to reveal the base of the pan, it’s done.
4. Taste toward the end. Add a little more mixed spice, ginger or chilli, as needed.
5. Place in sterilised jars with plastic-coated screw-top lids while it’s warm.