This is purported to be Pan Yan Pickle but could equally be called Apple and date relish/chutney. Whatever you call it it is delicious with just about anything you choose. Of all the chutneys and pickles I make this one is the favourite. It also has the advantage that there is no cooking involved, simplicity itself to make.
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A dark, spicy chutney that is perfect with cheese. It can be used after about a month but keeps for months. This recipe can be scaled up to any quantity to fit your preserving pan. You will want to make lots, its so good.
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This is adapted from a recipe I found on a BBC website last year. That one doesn't include the whole spices and uses sultanas, but I prefer using the figs as I find they give a better flavour which complements the pears nicely (as do the spices!). If you prefer a less chunky texture, chop everything (including the walnuts) into smaller pieces.
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I got this recipe from my mother-in-law so it's named (jokingly) after her. This is a very sweet chutney and is delicious with ham, sausage, pork pie, cheese and savoury snacks. I have made this many times and often at the request of family and friends who tell me as soon as they run out of the last lot I gave them. It keeps indefinitely (so I am told) but it never lasts too long in our house. I have recently used some I made over a year ago and it was delicious.
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A recipe for a Green Tomato Chutney done in the microwave.
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Recipe for Rhubarb and Date Chutney.
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Recipe for Marrow & Courgette Chutney – Goes lovely with cheese or cold meats.
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Recipe for Pear & Waltnut Chutney – Makes about 4 lb (1.8 kg) of Pear & Walnut Chutney. Leave for at least a month to allow to mature.
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Recipe for Sweet Beetroot Chutney – can be eaten fresh or will keep for 3-4 months unopened.
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Recipe of Caramelised Onion Chutney – Makes about 3 lbs of chutney
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Recipe for Hot Carrot and Chilli Chutney – Makes about 4 lbs of chutney
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Recipe for Apple, Date and Chilli Chutney – Makes about 5 lbs of chutney
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Recipe for Prune, Apple and Walnut Chutney
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Recipe for Tomatoes & Orange Chutney – This was a bit of an experiment as I had a bag of oranges to spare!
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Recipe for Gooseberry and Ginger Chutney – A dark, spicy chutney that is perfect with cheese – can be used in about a month but keeps for months. This recipe can be scaled up to any quantity to fit your preserving pan. You will want to make lots, its so good.
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