Preserving Recipe: Pear, Walnut and Apple Chutney by Katy Runacres

Pear, Walnut and Apple Chutney batch

Tasty with cheddar cheese on hot bread!


  • 1 Kg Pears
  • 4 large Apples
  • 200g onions
  • 1 cup sultanas or raisins
  • grated rind of 1 orange and its juice
  • 2 cups sugar
  • 2 cups cider vinegar
  • 1 cup roughly chopped walnuts


  1. Peel and chop the pears, onions and apples into small chunks. Put into your preserving pan and add your vinegar.
  2. Bring this to the boil and mix regularly.
  3. Lower the pan temperature then add the orange juice and rind, the sultanas and the sugar.
  4. Continue to ‘cook’ your chutney until it is nice and sticky and thicker.
  5. Add the chopped walnuts and stir in thoroughly.
  6. Test a bit of the mixture on a saucer (from the fridge) to see if it has set.
  7. If so spoon into your sterilised jars, cover with wax disc and seal.

For best flavours leave to mature for 1-2 months. This should keep for a year – however we ate ours within 4!

The Good Life In Practice xx

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