Ingredients

Grape Seed Oil

4 Shallots, Sliced

1 Kilogram Of Mixed Fresh Plums

3 Large Pears, Peeled, Cored and Diced

3 Fresh Bay Leaves

1 Cinnamon Stick – 4 Inches

5 Cloves

1/2 Teaspoon Of Allspice

1/2 Teaspoon Of Ground Ginger

1 & 1/2 Cups Of Light Brown Sugar

1 Orange

Cider Vinegar

Option – 1 To 2 Tablespoons Of Pear Brandy

Method

Peel and slice shallots.

Drizzle 1 tablespoon of grape Seed oil in the pan over low heat then gently cook the shallots until golden brown.

Meanwhile cut the plums and pears, removing stones.

Add the bay leaves including the cinnamon stick and spices to the pan, cook for about 1minute.

Add in the plums and pears.

Add the sugar and finely grated orange zest.

Squeeze the orange juice into measuring cup, adding cider vinegar to measure 450 mls.

Add to pan, bring to boil and then reduce heat to a simmer, until most of the liquid has evaporated, the chutney is reduced and thickened stir regularly as it cooks.

Remove bay leaves and cinnamon stick.

Spoon chutney into sterilized jars, seal immediately.

Allow to rest for four weeks before serving.

Store in the refrigerator.

Option – Can the chutney, for 10 minutes, resting for 5minutes. Leave on the counter overnight to ensure the jars are sealed and store in cupboard for a few weeks before serving.

Yield: 5 / 6 Jars