|For spicy apple chutney|
|Vegetable oil||2 Tablespoon|
|Fresh red chilies||3 , seeded and chopped|
|Garlic||1 Clove (5 gm), crushed|
|Grated fresh ginger||1 Teaspoon|
|Yellow mustard seeds||2 Tablespoon|
|Ground cumin||2 Teaspoon|
|Ground mixed spice||1 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Cooking apples||8 Large, cored, peeled and sliced|
|Sugar||4 Ounce (1/2 Cup Or 125 Grams)|
|White vinegar||5 1⁄2 Fluid Ounce (2/3 Cup Or 170 Milliliter)|
|For cinnamon pear in brandy|
|Pears||8 Small, peeled, halved and cored, stems left intact|
|Lemon juice||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Sugar||8 Ounce (1 Cup Or 250 Grams)|
|Water||12 Fluid Ounce (1 1/2 Cup Or 375 Milliliter)|
|Cinnamon stick||1 , broken into pieces|
|Finely grated lime rind||2 Teaspoon|
|Brandy||1 1⁄4 Pint (3 Cups Or 750 Milliliter)|
1. To make chutney, heat oil in a saucepan over a medium heat, add chilies, garlic and ginger and cook, stirring, for 2-3 minutes. Stir in spices and cook for 3-4 minutes.
2. Add apples, sugar and vinegar to pan, bring to simmering and simmer, uncovered, for 1 hour or until mixture is thick. Pour chutney into hot sterilized jars. Seal when cold.
3. To make pears, place them in a bowl, add lemon juice and just enough water to cover. Place sugar and measured water in a heavy-based saucepan and cook over a low heat, stirring, until sugar dissolves. Bring to the boil, without stirring.
4. Drain pears. Add pears, cinnamon stick and lime rind to sugar syrup and cook over a low heat until pears are just tender. Using a slotted spoon, remove pears from sugar syrup and pack into hot sterilized jars. Carefully stir brandy into sugar syrup, then pour over pears to completely cover. Seal and store in a cool dark place.