Ian's Christmas Chutney

Name: Ian's Christmas Chutney
Ingredients: 450 g apples (peeled, cored and chopped small); 300 g pears (peeled, cored and chopped small); 170 g onion (roughly chopped); 500 g fresh cranberries; 250 g dates (pitted and cut into 3); 2 clementines; 400 g caster sugar; ½ tsp ground cloves; 1 tsp ground ginger; 1½ tsps ground cinnamon; 500 ml malt vinegar; 1 tsp table salt

Category: Condiments, Spreads & Sauces

Yield: 9 250 ml jars

Author: Ian

Ingredients

450 g apples (peeled, cored and chopped small)
300 g pears (peeled, cored and chopped small)
170 g onion (roughly chopped)
500 g fresh cranberries
250 g dates (pitted and cut into 3)
2 clementines
400 g caster sugar
½ tsp ground cloves
1 tsp ground ginger
1½ tsps ground cinnamon
500 ml malt vinegar
1 tsp table salt

Instructions

Sterilise The Jars:

Place jars, lids, and bands in an empty dishwasher and run through a complete cycle with no detergent.
Leave jars in the dishwasher until ready to fill.

Make The Chutney:

Put the apples, pears, onion, cranberries, and dates into a large pan.
450 g apples, 300 g pears, 170 g onion, 500 g fresh cranberries, 250 g dates
Zest the clementines over the top, then squeeze in the juice and scrape in the pulp.
2 clementines
Add the sugar, ground cloves, ground ginger, and ground cinnamon, then pour the vinegar over and sprinkle in the salt.
400 g caster sugar, ½ tsp ground cloves, 1 tsp ground ginger, 1½ tsps ground cinnamon, 500 ml malt vinegar, 1 tsp table salt
Stir all ingredients until well combined.
Bring to a boil over a medium-hight heat, strirring occasionally.
Once the mixture reaches a boil, turn heat to medium-low, and let it bubble uncovered, stirring occasionally, for about an hour until you have a pulpy mass.
Remove from the heat and allow to cool for about an hour before spooning and pressing into sterilised jars to exclude any air.

Process The Jars:

Fill a large canning pot with water and bring to a boil.
Center a new lid on a jar of chutney, apply the ring band, and tighten it fingertip-tight.
Carefully place the filled jars onto the rack in the canner, making sure the water covers the jars.
Place the lid on the canner and bring the water to a full, rolling boil.
Boil for 10 minutes before removing the jars to a tea towel.
Let the jars cool undisturbed for 12 hours to allow the seal to set.
After cooling, check the lids by pushing down on the center; if the lid doesn't move, it's properly sealed.
Store the jars in a cool, dry place for up to a year. Once opened, store in the fridge and use within 1 month.

Recipe Inspired By : https://www.nigella.com/recipes/christmas-chutney