Spiced apple and pear chutney

Spiced Apple and Pear Chutney

A Note on Dairy

I really think about where I get my cheese and milk. I get milk from grass-fed cows and add non-dairy milk into my life. At dinner, there is nothing better than blocks of cheese on a cheeseboard. Get really lovely apples that will make your chutney way more delicious. This everyday chutney is a lovely accompaniment to sandwich lunches. It goes beautifully with cheese and is a fun way to use up a stash of a windfall/seasonal apples and pears.

Witheridge, ricotta and truffle honey are just some of the cheeses to mention that I really enjoy.

Ingredients

• 4 red onions, finely diced
• 700g each apples and pears, peeled and diced or 1.4kg apples
• 1 lemon, zest cut into long peels
• 300g soft brown sugar
• 600ml red wine vinegar or apple cider vinegar or a mix
• 330ml bottle of ale

For the spice bag

• 3-star anise
• 4 cloves
• 50g fresh ginger, sliced
• 3-4 bay leaves
• ½ cinnamon stick

Method

1. Place the finely chopped onions, diced apples and pears, into a large, heavy based pan. Then, prepare your spice bag with a square of muslin enclosing the spices, gathered up and tied securely with string. Add the spice bag at the beginning before cooking, along with the lemon zest peel, brown sugar and vinegar.

1. Make a cartouche from the baking paper and place this inside the pan to keep all the juices inside during the cooking process.

1. Place it on a medium heat and simmer gently for 20 - 25 minutes.

1. After 25 minutes, add the ale and then simmer again for a further 15 minutes. Then place into sterilized jars and allow to cool before serving with your favorite cheeses, meats and vegetables.