Medlar Preserving ~ Spicy Medlar & Apple Chutney

Medlar in November
(and the chutney)

The tree before a frost

Two days later after a frost

The ripe but un-bletted fruit

Spicy Medlar and Apple Chutney

(Thanks to Hugh Fearnley-Whittingstall
with slight variations)

Ingredients

• 3-4 tbsp sunflower oil
• 4 tbsp mustard seeds
• 2 tbsp crushed black peppercorns
• 1 tbsp fenugreek seeds
• 1 tbsp ground cumin
• 2 tsp turmeric
• 5-7cm piece of fresh ginger, peeled and grated
• 6 fresh red chillies, deseeded and finely chopped
• 2kg Bramley apples, cored and chopped
• 500g dark Muscovado sugar
• 500ml cider vinegar
• 2 tbsp salt
• The left over pulp from the medlar jelly, or about 700g pears, peeled, cored and chopped

Put a rubbish film on and sit a willing husband down with the pulp to push through the colander to get rid of any lumps, pips or hard skins ;-)

Measure the mustard seeds

Grind the black pepper and measure the spices

Chop the de-seeded chillies and grate the ginger

Warm the sunflower oil

1. Warm the oil in a large, heavy-bottomed saucepan over a medium heat and add the spices, stirring well and frying until the mustard seeds just begin to pop. This will only take a minute or so – be careful not to scorch the spices. Add the ginger and chillies, stir well, and fry gently for few minutes.

Add the cider vinegar

2. Tip the chopped apples into a large preserving pan and pour over the spices.

3. Add the sugar, vinegar and salt, along with the left over pulp from the medlar jelly, or the pears if you are using them instead.

4. Stir over a low heat until the sugar dissolves, then simmer for about 2 hours until thickened, stirring occasionally and adding a little water if you think it’s beginning to look too thick.


5. Bottle in warm, sterilised jars, filling the jars really full as the mixture will shrink slightly as it cools. Seal with vinegar-proof lids.

It's nice to have saved some jars that match

A very satisfactory weekend's work