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ENGLISH APPLE, PEAR & SAFFRON CHUTNEY

ENGLISH APPLE, PEAR AND SAFFRON CHUTNEY 

This sweet and tangy recipe by resident Wellocks at Home chef Leigh Myers uses Red Windsor Apples from Mudwalls in Alcester and English Conference Pears from Alan Hudson in Cambridgeshire. Both of these delicious fruits can be found in our new Best of Season Selection. The perfect way to preserve these beautiful Autumnal fruits as the ideal homemade Christmas gift. Pair with cheese, spread over chunky bread to dip into soups or use to add flavour to your cooking. 

For any questions on how to cook the ingredients in your Best in Season Selection, tweet Leigh @wellockshome #AskChefLeigh. Or follow us on Instagram for more inspirational recipes.

INGREDIENTS 

750g English Conference Pears, peeled, cored and diced
125g onion, finely diced
125g Red Windsor Apples, grated
250g tomato flesh
125g sultanas
1 tbsp orange rind
2 oranges, juiced
300g Billingtons Golden Caster Sugar
1/2 tsp cinnamon
1 tsp nutmeg
a pinch of cayenne pepper
50g garlic, minced
300g white wine vinegar
2 pinches of Belazu saffron
1/2 tbsp salt
olive oil

METHOD

              1. Prepare all ingredients into a coarsely chopped mix and place into a preserving pan.

              2. Heat to boiling point, stirring constantly, then reduce to a simmer and leave to uncovered for 40 minutes. Ensure you stir frequently to prevent sticking to the pan.

              3. Once the chutney is well reduced and thickened, taste and adjust the seasoning as required.

              4. Preheat the oven to 180ºC and while the chutney is cooking, heat the clean jars in the oven for 10 minutes.

                1. Put the heated jars on a tray and divide the chutney between them. Screw on the lids whilst hot to seal. Store in a cool, dark cupboard or the fridge and use within 6 months – the flavour will improve with time.