- 400g apples, finely diced
- 300g pears
- 300g onions, finely chopped
- 150ml cider vinegar
- 50ml Dunkerton’s cider (plus a little extra, if needed)
- 175g honey
- 150g prunes, destoned and chopped
- 3 fresh bay leaves
- 2 tsp mixed spice
- A pinch of salt
- 1 thumb of fresh ginger, peeled and finely diced
Hop to www.abelandcole.co.uk/chutneyblog to see how to sterilise your jars.
1. Put all the ingredients into a large, heavy pan.
2. Slowly bring to the boil. Lower heat. Simmer for 30 mins to 1 hr. Stir regularly. If it starts to dry out towards the end of cooking, trickle in a little more cider.
3. The chutney’s ready when it’s glossy, thick and nicely melded together, though you want to keep discernible pieces of fruit/veg throughout. To test it’s done; drag a wooden spoon through the pan. If it parts enough to reveal the base of the pan, it’s done.
4. Place in sterilised jars with plastic-coated screw-top lids while it’s still warm.