Here’s the Pear & Ginger Chutney Recipe…
It’s thick, a little tangy, a little sweet, slightly hot with the tiny chunks of ginger, and gorgeous with a mature cheddar. You can use unripe pears and then blitz a few cups of the cooked chutney while hot to make it less syrupy and more thick. (I did).
10 cups peeled and chopped pears (fairly finely chopped) (15-20 pears, depending on their size)
3 medium red onions, diced
3 cloves garlic, finely minced or grated
4 cups white sugar
3 cups apple cider vinegar
1 cup seedless raisins or sultanas
1 cup crystallised ginger
1 tsp salt
3 star anise
10 whole cloves
2 sticks cinnamon, or 2 tsp ground cinnamon
6 crushed juniper berries
Pour the vinegar in the pot you are going to use to cook the chutney in, then add the pears to it as you chop them up so they don’t turn brown. Take 1 cup of the sugar and the ginger and put in a food processor. Pulse the ginger and sugar together until the ginger is finely chopped, then add to the pot. Add the rest of the ingredients. Stir well and bring to a simmer. Stir regularly so the bottom doesn’t catch. Cook gently for 1-2 hours or until the pears are cooked and the chutney has come together. You can blitz a couple of cups of the chutney if the pears haven’t broken down at all, just leave out the whole spices from blitzing.
Sterilise clean jars (you’ll need 8-9 pint jars) by placing them in a tray in the oven at 100’C for 20 minutes. Put the lids in a bowlful of boiling water for at least 5 minutes. Quickly fill the hot jars with the hot chutney to 4-5mm from the top, keeping the rims clean (if you’ve spilled the chutney on the rims, wipe them with a wet sponge and wipe dry). Dry off the lids and screw them on to finger-tight. Leave on a clean dry tea towel on the counter for several days before moving. I usually fill 2-3 jars at a time, then put the lids on.
As long as the lids stay sealed, the chutney will last for years.