Instructions: Core and peel the pears and apples then cut the flesh into thick slices.

Place the sliced fruit and diced onions in a large saucepan with the sultanas, currants, vinegar, sugar, ginger, mustard seeds and spices and bring to the boil, stirring gently.

Simmer the chutney, covered and stirring occasionally, until the fruit is just tender and very fragrant. The mixture should be quite thick and syrupy, about 15 minutes.

Pour the hot chutney into warm, sterile preserving jars and seal with a tight fitting lid while still hot. Keep the chutney in a cool, dark place and use within 12 months.

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