This is a great festive chutney, ideal for any Christmas cheeseboard. Make the chutney well in advance to when you’d like to use it as it develops in flavour as the weeks go by.
Ingredients
- 4 quinces, peeled and diced
- 2 pears, peeled and diced
- 1 medium onion, peeled and diced
- 4g fennel seeds
- 10g mustard seeds
- 1 pinch saffron
- 7g ginger powder
- 320g white wine vinegar
- 150g sugar
- Juice of 1 orange
- 2 1⁄2 orange peel, grated using a fine grater
- 150g cooked whole chestnuts chopped. These can be found in most supermarkets
Method
1. Place all the ingredients above, except the pears and
chestnuts, together in a saucepan. Cook down slowly,
stirring continuously.
2. Add the pears 30 minutes into the cooking time. Cook the
pear for a further 15 minutes.
3. Finish with the chestnuts, stir in well and remove the
chutney from the heat. Chill this down in the refrigerator.
4. Add it to a medium sterilized Kilner jar.
Created by Lee Westcott for Davidstow®
