This is Housebites team member Andy’s favourite chutney recipe, learnt when he spent a week in the kitchen at Maze
It goes especially well with paté, or cold meats and game, but also with cheese and all the other usual suspects. Makes a decent batch, but then that’s normally the idea with chutney.
· 2 medium onions, diced
· 4 apples, peeled cored and diced
· about 1.2kg of not-too-ripe conference pears, peeled cored and diced
· zest of one orange, plus the juice of two
· about 200g golden raisins / sultanas
· a thumb sized piece of fresh ginger, grated
· 300ml of white wine vinegar
· 350g of caster sugar
· 2 cinnamon sticks
· most of one nutmeg, finely grated
· 1 teaspoon cayenne pepper, more if you like a kick
· a generous pinch of good quality saffron, infused in little warm water
Put all the ingredients – except the pears sugar and saffron – in to a good heavy pan, simmer for about 5mins until liquid reduced by at least half. Stir regularly.
Add sugar and saffron and cook for 5 more mins. Now add pears and simmer nice and slow for about 1.5 hours until reduced, thick and shiny.
Put in jars while still hot.
n.b. it tastes better if you can manage to leave it for a few days, or even a week or two, bef