Well after a pretty low key canning season (not for want of produce-more like it was too hot this summer to be standing in a kitchen with boiling pots of water) I’ve finally made a last minute stab at my favourite holiday chutney.
I like to call it my “3 P Chutney” as it encorporates pears, pepita seeds (or pumpkin seeds-the green kind) and pomegranate seeds. It is a truly tasty condiment with a lovely jewelled appearance in the jar. The only trick is to hold on to a jar, because it’s so pretty you’ll want to give them away!
Here’s the recipe courtesy of the Snowflake Kitchen. Makes 5 250 ml. jars
-3 red pears-cored and cubed with skins on (or if using green pears skin them first)
-1 Granny Smith apple- cored and cubed with skins on
-1/2 cup pomegranate seeds
-1/2 cup pepitas
-2 cloves garlic roughly chopped
-1/2 cup dried cranberries
-1//2 cup dried currants
-1/2 cup golden raisins
– 2 TBs yellow mustard seeds
-1/2 TBs black mustard seeds
-1 small red onion-chopped
-1/2 cup apple cider vinegar
-1/2 cup honey
-1 TBs pickling salt
-1/2 TBs ground black pepper
Combine all ingredients in a large wide pot like a Dutch oven except for the pomegranate seeds
Simmer on low for about 40 minutes until consistency is thick but there is liquid from the fruit at the bottom of the pot . Then add pomegranate seeds for the last 5 or so minutes
Fill jars leaving about 1″ headspace and process in hot water bath for 10 minutes
Remove and let cool.