Summer Bliss in a Jar: Crafting My Go-To Apple Pear and Green Grape Chutney

As the summer sun shines brightly and the days stretch longer, we all crave a taste of the season. One of my favourite ways to capture that essence is by making a delightful Apple, Pear, and Green Grape Chutney. This chutney is much more than just a condiment; it’s a burst of flavour that can elevate any dish, from grilled meats to cheese platters. Let’s explore how to create this delicious summer treat!

The Magic of Chutney

Chutney has a rich history in Indian cuisine, where it serves as a tangy and spicy accompaniment to various dishes. Over the years, it has gained popularity in kitchens worldwide. The beauty of chutney lies in its versatility; you can easily experiment with different fruits, spices, and textures.

This particular recipe brings together the sweetness of apples and pears with the tartness of green grapes, creating a perfect summer blend. The pickling spices add a warm, aromatic touch that truly makes this chutney special.

Apple Pear and Green Grape Chutney - The Recipe

Ingredients

• 2 tsp Pickling Spice

• 3 White Onions, chopped

• 400ml Cider Vinegar

• 400ml Malt Vinegar

• 2kg of a Mix of Apples and Pears, chopped

• 500g Green Grapes

• 1kg Caster Sugar

• 1kg Granulated Sugar

  
  

Method

Preparing the Pickling Spice

Start by dry frying the pickling spice in a pan. This step is crucial; it helps release the aromas and flavours locked in the spices. After just a few minutes, when the fragrant spices fill your kitchen, remove the pan from heat and transfer the spices to a pestle and mortar.

Grind the pickling spice until it reaches a fine consistency. This will ensure that the flavours are evenly distributed throughout the chutney, enhancing every bite and making the whole dish more enjoyable.

Cooking the Chutney

In a large pan, combine the cider vinegar, chopped onions, and freshly ground pickling spices. Bring this mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This allows the onions to soften and the flavours to meld together beautifully.

Next, it’s time to add the star ingredients: the chopped apples, pears, and green grapes. Stir in both the caster and granulated sugar, and bring the mixture back to a boil.

As the chutney cooks, keep an eye on it, stirring occasionally. You will want to boil it hard until it thickens and becomes pulpy, which usually takes about 30 to 40 minutes. During this time, the fruits will break down, and the chutney will take on a rich, glossy appearance that is inviting and colourful.

The Final Touches

Once the chutney has reached the desired consistency, remove it from the heat. Immediately pour the hot chutney into sterilized jars to ensure freshness and safety.

Be sure to leave a little space at the top of each jar before sealing them tightly. This chutney can be stored in a cool, dark place for several months, giving you the chance to enjoy tastes of summer long after the season has ended.