Spiced chestnut and pear chutney

This chutney is really easy to make and a great gift for friends and family, sealed in a jar and tied up with ribbon. The spices add a warming, festive feel, making it the perfect chutney to pair with cold meats on Boxing Day. Keeps for up to 3 months sealed in the fridge.

By @SpoonfulofHappy

Serves 4
1 hour 30 minutes
1 pan
Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Ingredients

1 x 180g Merchant Gourmet Whole Chestnuts
400g pears, peeled and chopped into 2cm chunks
400g onions, chopped
400g caster sugar
150g raisins or sultanas
3 tsp mixed spice
Zest and juice of 2 oranges
1 tbsp yellow mustard seeds (optional)
600ml apple cider vinegar or white wine vinegar

Instructions

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Roughly chop the chestnuts and set aside.
Put the pears, onions, sugar, raisins, mixed spice, orange zest and juice, mustard seeds and apple cider vinegar in a large lidded saucepan. Gently bring to a boil, stirring until the sugar has dissolved.
Once boiling, allow the chutney to bubble for 1 hour and 30 minutes or until the mixture has thickened significantly. You should be able to draw a spoon through across the base of the pan leaving it clear for a second or so.
Remove from the heat and stir in the chopped chestnuts. Divide the chutney between 3-4 sterilised jars and allow to cool. Place in the fridge.