This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn
- 200g demerara sugar
- 200ml cider vinegar
- 100ml perry (pear cider)
- 1 star anise
- 1 tsp ground cumin
- 2 red onions, chopped
- 1 tsp grated ginger
- 10 firm pears, peeled and chopped into bite-sized pieces
- red chillies, halved (and deseeded if you prefer)
- 50g sultanas
- 1kg plum, halved, stoned and finely chopped
- 3 onions, finely chopped
- 100g dried cranberries or raisins, roughly chopped with an oiled knife
- 1 tbsp finely grated ginger
- 1 tbsp black mustard seed
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp chilli flakes
- 400ml red wine vinegar
- 500g light muscovado sugar
- Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
- Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
- Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.
- 2 large Braeburn apples (or similar), peeled, cored and diced
- 1 red onion, finely chopped
- 125g sultana
- 80ml red wine vinegar
- 40g dark brown soft sugar
- ½ tsp ground ginger
- ¼ tsp cumin
- pinch of cayenne
- Mix all the ingredients together in a bowl. Give them a good stir and season generously with salt and pepper.
- Pour into a sterilized jar and refrigerate. Leave for 2 – 3 days, shaking once a day, before eating. Keep for up to a week more.
- 1kg apricot
- 2 red onions
- 5cm piece ginger
- 2 apples
- 2 red chillies
- 1 tsp Chinese five-spice powder
- 1 tsp paprika
- 1 tsp coarsely crushed black peppercorn
- 1 tsp salt
- 400ml cider vinegar
- 450g granulated sugar
- Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
- Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
- Pot into warm clean jars and label. Store for up to a year in a cool dry place.