Ingredients

• 1 litre White Wine Vinegar
• 1 tbsp Mustard Seeds
• 2 Limes, grated zest and juice
• 2 Cloves Garlic, crushed
• 2 large Onions, finely chopped
• 1kg Conference Pears, peeled, cored and diced
• 1kg Bramley Apples, peeled, cored and diced
• 225g each Raisins and chopped, dried Apricots
• 7.5cm piece Root Ginger, peeled and grated
• 2 tsp Ground Ginger
• 1 tbsp Sea Salt
• 1kg dark Muscovado Sugar

Instructions

1. Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked.
2. Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for 20-25 minutes or until thick and pulpy.
3. Leave the chutney to cool for 15-20 minutes then pack into the jam jars, cover with a wax disc and a screw top lid. Store in a cool dark place for 3-4 weeks before enjoying.