Pear & Walnut Chutney

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By Team Studio Kitchen

Introducing our delish Pear and Walnut Chutney – the perfect blend of sweet and savoury flavours that will enhance any dish. Made using firm pears, toasted walnuts, plump sultanas, and a burst of citrusy freshness from orange, this chutney is a delight. We've added tart apples, the sweetness of soft onion, and the rich depth of apple cider vinegar to create a perfectly balanced condiment. Ideal for pairing with cheeses, meats, or as the secret component to Darren’s Ploughman’s Toastie.

Time

2

hour

0

minutes

Degree of Difficulty

Easy

Save

1

Portions

4
Jars

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Ingredients

Servings

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180g sultanas
2 oranges, finely grated zest and juice
1.2 kg pear, firm flesh, cut into 2cm cubes
220g tart apple, flesh cut into 2cm cubes
220g brown onions, peeled and diced
450 ml apple-cider vinegar
400g jam-setting sugar
150g walnuts, toasted and chopped
153g salt flakes
1

To help you calculate how many jars you'll need, this recipe will yield approximately 1.25kg.

To start... put the sultanas into a bowl and pour over the orange zest and juice and leave it to stand.

 

2

Put the pear, apple and onion into a large heavy bottomed saucepan or preserving pan. Add the vinegar and slowly bring to the boil over a medium heat. Reduce the heat and simmer for 30 minutes or until the fruit and onion are tender. Add the sultanas with juice and sugar to the pan and heat again, simmer for a further 30 minutes. The chutney should be thick with no excess liquid. Stir occasionally throughout and frequently near the end of cooking to ensure the contents do not stick and burn. Remove from the heat and stir in the walnuts. Place the chutney into sterilised jars. The chutney will keep for up to 6 months.

 

1
0 hours 0 minutes

To help you calculate how many jars you'll need, this recipe will yield approximately 1.25kg.

To start... put the sultanas into a bowl and pour over the orange zest and juice and leave it to stand.

2
0 hours 0 minutes

Put the pear, apple and onion into a large heavy bottomed saucepan or preserving pan. Add the vinegar and slowly bring to the boil over a medium heat. Reduce the heat and simmer for 30 minutes or until the fruit and onion are tender. Add the sultanas with juice and sugar to the pan and heat again, simmer for a further 30 minutes. The chutney should be thick with no excess liquid. Stir occasionally throughout and frequently near the end of cooking to ensure the contents do not stick and burn. Remove from the heat and stir in the walnuts. Place the chutney into sterilised jars. The chutney will keep for up to 6 months.