( MAKES 8-10 small jars )
Photo by Annabel Langbein Media
You can make this chutney with pears or even peaches - each will offer its own slightly different flavour. Adding 500g dates or raisins in with the fruit at the start gives a sweeter result, which is good for peach or mango chutney.
For peach chutney I also like to throw in a couple of cinnamon quills, a handful of cardamom pods, a big handful of grated ginger, 2-3 fresh chillies and 500g dates. The mixture needs to cook until it is a rich dark brown and is thickened - take care near the end that it doesn't catch.
Place all ingredients in large pan and boil slowly for approximately 1-1½ hours, stirring occasionally, until mixture is thick and brown. Bottle while warm. Keeps for months. Refrigerate once open.
More Autumn preserves from Annabel
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