Pear Chutney (This is seriously yum!)

Hello Friends,
Anyone who has spoken to me recently will know that after my loathing of the Tory government, the next topic of conversation is currently our inundation here at 'Hagstones' with pears! Our old Conference pear tree produces fine crops, despite the foliage being affected with pear rust & the buds trashed every Spring by the local sparrow mafia. I've made blackberry & pear jam, pear chutney, 2 pear cakes, oodles of pear & cinnamon compote, which I like on top of porridge & I've given 2 stones in weight of them to Labour Party comrades in a trade for some of their lovely allotment summer berries. However, I'm still picking up this sort of quantity every couple of days.......

.....& I can see there are more than as many again under the tree for gathering today. I've been asked to share my pear chutney recipe this morning, so here it is. I'm really proud of this one, because it isn't someone else's recipe which I make or have tinkered with, it actually is my own recipe. Anyone remember this fab foodie/cookery mag?

Sadly, it ceased to exist around 4 years ago, much missed by me, & I've kept all my old copies. Anyway, before they went bust, they chose my Pear Chutney recipe for their 'Reader's Seasonal Recipe' page.

I make this chutney every year. It keeps well & makes a nice gift, particularly at Christmas, as it goes so well with ham & different cheeses. Unlike most chutneys, it doesn't require maturing time, so you can start slathering it on your sarnies pretty much immediately. Makes around 8 large jars, but sterilize some extra ones just in case, as chutney-making, like most things in my life, isn't an exact science.

Pear Chutney

Ingredients

2.7 kg pears

1.6 kg white granulated sugar

900 ml white wine vinegar (cider or malt vinegar are fine)

1 kg onions

1 kg sultanas

5 red chillies, de-seeded (dried are also fine)

2.5 tsp salt

2.5 cm cube root ginger, grated

1 level tsp ground mixed spice

Chop the onions & chillies. Put in a preserving pan. 

Peel, core & chop the pears. Add to the pan.

Add the rest of the ingredients. Heat slowly, stirring well until the sugar has dissolved.

Bring to the boil, turn down heat & simmer until the chutney is thick & sticky. 

It's ready for bottling when most BUT NOT ALL of the liquid on the top has gone. The chutney will continue to thicken as it stores, so you don't want it to get too dry.

While the chutney is cooking, wash the jars & lids in very hot soapy water, arrange in a roasting tray & sterilize in the oven at Gas 2, turning temperature down to lowest setting until you're ready to use them. Make sure that the lids are the ones which are coated inside, as vinegar can react with metal lids & taint the chutney.

Carefully ladle the chutney into the hot sterilized jars, wipe the jars with a hot very clean cloth & seal with the lids.

As you can see, this is a rich, sticky chutney. It's very easy to make & would be a good recipe for someone who is new to chutney-making. The only thing to watch out for is that the chutney doesn't 'catch' on the bottom of the pan as it starts to thicken, as this can result in blackened sultanas & a slight burnt flavour. Just get plenty of good music going in the kitchen, & make sure you are on hand to give the pan a good stir fairly regularly as it cooks.

I hope I haven't made this sound complicated, because it really is an easy recipe, & well worth making to liven up the winter larder. If anyone out there is as armpit deep in pears as we are, do give it a go!

Until next time, which will be feline fun & games.

C x