750gm pears -cored and diced (Willowbrook Orchard)
350gm onions -diced
1 dried chili -cut with seeds
2 Tbsp seeded mustard
2- 3 Tbsp tamarind paste
450ml apple cider vinegar
300gm demerara sugar
1 tsp salt
Put all ingredients into a heavy-based pot, slowly bring the boil stirring to dissolve the sugar.
Reduce the heat and simmer gently, uncovered, for about 2 hours. The mixture will start to turn a dark caramel and thicken up. You will need to keep an eye on it closely at the end, stirring it to stop it sticking. Its ready when you can draw the wooden spoon across the bottom of the pot, and it leaves a trail.
Have your jars and lids ready to go, an easy way for sterilizing is to put your jars in the oven and lids in a pot of boiling water. Fill the jars and make sure the lids are on tight and leave to cool. Label your chutney. Store in a cool dark place and try and leave them for a few months before eating.
Recipe by: Amy Dougherty