10 . 12 People talking Join In Now Join the conversation! Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! 300g. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Remove from the heat and transfer carefully into hot, sterilised jars and seal. Very gingery. Simmer chutney, covered, stirring occasionally, until fruit is just tender, 10 to 15 minutes, and cool. It gets better as it ages. Chutney may be made 1 day ahead and chilled, covered. 1.5kg apples, peeled, cored and cut into 1cm cubes 400g red onions, peeled and diced 200g dates, roughly chopped 450g dark brown sugar 650ml red-wine vinegar For the spice bag 30g fresh ginger… INGREDIENTS Nutrition. Pear, Apple & Ginger Chutney. Nice with pork or as a condiment with curry. Ginger Pear Chutney. READY IN: 2hrs 30mins. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 50-60 mins or until the liquid mostly evaporated and the fruits are soft and the mixture is fairly thick. A delightful apple chutney with the added kick of ginger. Add apples, pears, ginger and onion and mix well. UNITS: US. Great way to use up pears, including recent windfalls as they've got to be peeled and chopped anyway. Recipe by Kathleen Constance. YIELD: 12-14 half pint jars. 2011 2 STAR GREAT TASTE AWARD WINNER