6th December 2016

Kma chutney blog use

How to make Christmas spiced pear and walnut chutney

Cookery expert Angela Malik showed Kirstie homemade delight also known as, 'Christmas in a jar'.

What you need:

750g or approx. 6 pears (you can use any pears but for this we use Rocha pears, typically used for desserts. Try not to buy them soft – they should be firm like apples

1 large Bramley cooking apple

110g onions

60g sultanas 

60g dried cranberries

Juice and grated rind of 1 orange

225g of soft brown sugar

350ml of cider vinegar

60g walnuts

1tsp cinnamon powder

1tsp coriander powder

¾ tsp ground cinnamon

½ tsp allspice

Grater

Sticky labels or labels of your choice

Scales

Ladle

Saucer chilled in fridge

The Process:

Firstly, peel, core and chop the pears and apple.

Then peel and finely chop the onions.

Very lightly cook the onions in a pan.

Add the chopped pears along with the 350ml of cider vinegar and stir well. Then add your chopped Bramley apple.

Bring to the boil, stirring occasionally then reduce heat to simmer (for approx. 45 mins).

Next add in your spices for that festive flavour as well as the 225g of soft brown sugar and the dried fruit.

The dried fruit requires a bit of attention. A top tip is to put your sultanas and cranberries into a small bowl and pour over orange juice and zest and leave to soak for up to one hour. You could allow longer to soak – overnight, if desired.

Continue to simmer for a further 45 minutes, again stirring occasionally until the chutney is thick and there is no excess fluid.

Now you can roughly chop the walnuts (or nuts of your choice) and toast them in a non-stick pan for approx. 5 minutes. The key is to toast them in a hot pan. Stir gently until they are lightly coloured.

Stir the toasted walnuts into the chutney.

Testing the thickness is the next crucial step.  A great way to test the thickness of the chutney is to take some sauce from the chutney mix and drizzle onto a cold saucer from the fridge. Run your pinkie finger through it. If there’s a clear line – then your chutney will set. This way you’ll be able to see if it is set or needs a little longer.

Once you’re happy that your chutney is the right consistency, ladle it into clean sterilized jars. Then cover and seal.

You can sterilize your jars by placing them in a pot of boiling water for 2-3 minutes.

Hot fill the jars and tightly pack in the chutney. It’s important that the jar you use has a good seal. We recommend using a Kilner-style or hinged canning jars (either 225g or 400g sized jars).

Your chutney will last until the seal is broken – up to one year. The longer you leave it, the better it will taste! Leave for at least one month to mature.

When it’s cool, label your chutney.