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Pear, Ginger And Apple Chutney By Josh Eggleton of the Pony and Trap

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Ingredients: Ìý

8 Pears, Not Too Ripe

3 Cooking Apples

2 Garlic Cloves, Minced

4 Shallots, Finely Diced

6 Plum Tomatoes

300ml White Wine Vinegar

300g Caster Sugar

150ml Tomato Juice

Zest And Juice Of An Orange

5g Mixed Spice

5g Cayenne Pepper

0.5g Saffron Filaments

100g Sultanas

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Method:

This recipe might take a while but it’s well worth the effort. If you take the time to cut the pears and apples in into neat dice you will achieve a lovely final texture and the chutney will look amazing. Serve with cheddar and fresh bread or with gam.

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Bring a large pan of water to the boil. Cut an ‘X’ shape on the bottoms of the tomatoes and then put them in the boiling water for 30 seconds. Peel the tomatoes, remove the seeds and very neatly cut the flesh into squares. Put all of the ingredients except the apples and pears in a medium-sized thick-based saucepan. Mix well. Peel, core and very neatly cut the apples into 1cm dice. Add to the pan and place over a medium heat, bring to a simmer and then turn right down and cook very slowly for 2 – 3 hours until the chutney is thick and shiny. Stir occasionally and make sure it doesn’t stick. Peel and core the pears and cut them the same way as the apples. Add to the chutney and cook for a further 40 minutes.

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