FatJax English Orchard Chutney recipe
PUBLISHED: 00:00 15 October 2013
Great to make now, and put away for Christmas presents, this ‘cheeky’ chutney is perfect with pork dishes. Or you could just buy a jar from FatJax!
1 Large Bramley apple
1 Granny Smith apple
1 Royal Gala apple
1 Comice pear
1 Conference pear
150 ml Cider vinegar
150 ml Cider
150g Caster sugar
1. Peel core and dice all the fruit.
2. Place the vinegar and cider in a pan and bring to the boil. Add the sugar and dissolve until it doesn’t feel ‘gritty’.
3. Add the fruit and turn down to a simmer, so the contents are bubbling, gently. Stir carefully until fruit is cooked and the consistency is ‘pulpy’ and thickened.
Sterilise jars by washing in hot water and placing in an oven at 140deg for 10 min.
Place hot chutney into hot jars and lid immediately. Do not put hot chutney into cold jars as this can cause them to shatter, and do hold the jars with an oven glove, or towel whilst filling them. If your lids have plasticised coatings, sterilise with baby bottle fluid or tablets, not in the oven, or they will melt!