Spiced Pear Chutney

Ingredients

Makes 500 ml

• 4 large pears

• 2 tsp yellow mustard seeds

• 1 tsp caraway seeds

• 1 tsp ground ginger

• 1 tsp ground nutmeg

• 1 tbsp vegetable oil

• 150ml cider vinegar

• 100g light soft brown sugar

• 80g sultanas

Method

Start by skinning and coring the pears then chop into small 1cm cubes. Don't worry too much about the size as we will break them down later. Add to a bowl then pour over the cider vinegar. This will stop them from browning while we move to the next step.

In a large saucepan add the spices and oil and fry for a minute until you can smell the spices. Now pour in the pears and vinegar and add the sugar and sultanas. Stir well and bring to a simmer then leave with the lid on the pan for 10 minutes to cook the pears and allow the spices to permeate the mix.

After 10 minutes take off the lid and carefully as it's still simmering crush the pears with either a fork or if you have one a potato masher until you have an equal amount of mush to smaller cubes of pear.

If you are not going to eat it immediately now is the time to sterilise your jars. I always do this by washing the jars and lids in hot soapy water then without drying put the jars in an oven at 140c or 285f for 15 minutes and the lids in a bowl of boiling water.

Continue to simmer the chutney with the lid off for about 15 minutes stirring occasionally until when dragging a spoon across the bottom you can see it and the mixture doesn't flow but oozes back.

Now just pour the hot chutney into the jars, seal and wait until you are ready to eat.

It will keep for up to a year sealed in the cupboard then once opened a week or two in the fridge if there is any left by then.