Medlar and Apple Chutney

Name: Medlar and Apple Chutney
Yield: Makes about 5 x 225g jars
Cuisine: British
Ingredients: 12 cloves; 3 tbsp crushed Szechuan peppercorns or black peppercorns; 4 tbsp mustard seeds; 2 tsp turmeric; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 3 tbsp crushed Szechuan peppercorns or black peppercorns; 5-7 cm piece of fresh ginger, peeled and grated; 1 whole bulb of garlic, peeled and grated; 1 tbsp sunflower oil; 3 tsp mild chilli powder; 2 tbsp salt; 500 ml cider vinegar; 500 g dark Muscovado sugar; Pulp from the Medlar Jelly; 2 kg Bramley apples, peeled, cored and chopped

Preparation info

Makes about
5 x 225
g

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

Two preserves from one fruit? Yes, if it’s a medlar. Use the pulp leftover from making the jelly to make this spicy chutney.

Ingredients

12 cloves
4 tbsp mustard seeds
3 tbsp crushed Szechua

Europe
United Kingdom
Leftovers
Vegan
Gluten-free

Method

Pound the spices in a pestle and mortar until they are broken up, but not so much that you have a fine powder. Warm the oil in a heavy-bottomed saucepan over a medium-low heat and add the spices. Fry until they start to pop and crackle, then add the garlic and ginger and cook gently for a few minutes, stirring as you go.

Add the medlar pulp and stir until well combined with the spices.