Apple, Fig and Pear Chutney with Cardamom

Prep time	30 minutes
Cook time	2 hours
Total time	2 hours, 30 minutes
Dietary	Vegetarian
Meal type	Condiment, Side Dish, Snack
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Barbecue, Christmas, Easter, Formal Party, Halloween, Thanksgiving
By author	Karen S Burns-Booth

A delectable chutney with figs, apples and pears, the stars of the autumn fruit basket; this chutney is fragrantly spiced with cardamom and mace, and makes a wonderful accompaniment to cheese, cold meats and salads. Fabulous when served alongside roast guinea fowl or duck and also perfect in sandwiches. Makes a great gift for the festive hamper.

Ingredients

750g apples (peeled, cored and very finely chopped into small cubes)
1 kg pears (peeled, cored and very finely chopped into small cubes)
500g fresh figs (trimmed with stem cut off and chopped into quarters)
375g onions (peeled and diced)
1 tablespoon ground cinnamon
1 tablespoon cardamom seeds (from freshly crushed pods)
1 teaspoon mace
zest and juice of 2 oranges
500g soft brown sugar
450ml cider vinegar

Note

Directions

Step 1	Place the onions, apples, pears and figs into a large preserving pan with the orange juice and bring to a gentle simmer, allow to simmer until the onions and fruit are cooked and the fruit has broken down.
Step 2	Add the spices, orange zest, vinegar and sugar and bring to a brisk boil, then reduce the heat to a good simmer and cook until the chutney is done, stirring occasionally.
Step 3	When the chutney is almost done and is at the desired consistency, after about an hour, stir it regularly to stop it "catching" or sticking. The chutney is ready when a spoon leaves a trail when drawn through the mixture.
Step 4	Ladle the hot chutney into hot, clean and sterile jars, them seal with a new screw top lid. Store in a cool, dark place for at least one month to mature, and keep in the fridge once opened,