Apple and Pear Chutney with Chilli and Coriander Seed

A sublime autumnal chutney made by preserving apples and pears. Perfect served with cheese and crackers throughout the winter. 

Apple and Pear Chutney with Chilli and Coriander Seed

3 apples, cored and roughly chopped

3 pears, peeled, cored and diced

A green chilli, deeded and finely sliced

An onion, chopped

A thumb of ginger, grated

1 tsp coriander seeds

100g sultanas

250g soft brown sugar

1/2 tsp salt

350m cider vinegar


1. Put all the ingredients in a pan. Heat on the AGA simmering plate until the sugar has dissolved, stirring occasionally.

2. Continue to heat until it comes to the boil, then simmer until the fruit has softened and most of the liquid has evaporated. You may need to pull the pan half off the simmering plate to give a really gentle simmer.

3. Cool a little then spoon into sterilised jars. Jars can be sterilised in the AGA warming oven and the lids simmered in a pan of water.

Store for at least a week and up to 3 months before using.