Pear, Apple & Ginger Chutney

Val's Chutney
Credit: Stannah

This chutney recipe is by Val Stones, GBBO contestant 2016 and baking expert for Stannah.

Val says, “It’s best left to mature for at least two months so I make mine now ready for Christmas. If you can be even more patient, leave your chutney for a year and it will also be beautiful flavoured after two years. Once you have made your first lot you can make a second lot and leave that to eat the following year!”

Preparation time: 1hr
Cooking time: 1hr

  1. Put all the fruit and vegetables in a pan, simmer very gently until tender while stirring often. Do not add any liquid because as the pears and celery cook they’ll release liquid.
  2. Place the clean jars in an oven set at 140°C fan to sterilise them whilst the chutney is simmering.
  3. Add the remaining ingredients and bring steadily to the boil – stirring all the time. Then turn down the heat and allow the chutney to simmer until it has reached a thick consistency.
  4. To test whether the chutney is the right consistency, allow the chutney to drop from the spoon. It should drop slowly – if it drops quickly, continue to simmer the mixture. It can often take an hour to reach the correct consistency. I set my pinger timer for 10-minutes and go about my household chores. When I hear the pinger alarm, I give the pan a stir to make sure none of the sultanas stick to the bottom of the pan and burn.
  5. Get the jars out of the oven and dip the jug into the chutney. I hold a tea plate under the jug to catch any drips. Place the jam funnel, if you have one, onto each jar in turn and pour the chutney into the jars to within a mm of the top.
  6. Cover each jar with a wax circle before placing the lids on the jars. Wipe down the jars of any dripped chutney.
  7. Write out the labels and date the jars, sticking the labels on the jars whilst the chutney is still hot.