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  1. Heat the olive oil in a large pan, add the onion and sweat for a few minutes with a touch of seasoning - to soften but not colour. Add the grated ginger, nutmeg, cinnamon and cayenne pepper. Sauté for another 1–2 minutes. Add the sugar and stir over a medium heat until it has dissolved, then add the wine vinegar.
  2. Peel, core and chop the pears and apple. Add to the pan with the sultanas, saffron and orange zest and juice. Bring to the boil and boil steadily for about 15 minutes, until the liquid has reduced down to a syrupy consistency.

  3. Add the diced tomatoes and cook for a few minutes, by which time the chutney should be well reduced and thickened. Taste and adjust the seasoning with a little salt and pepper.

  4. While still hot, spoon the chutney into clean, sterilised jars and seal. Store in a cool, dark cupboard or the fridge and use within 6 months – the flavour will improve with time.

    Peel, core and chop the pears and apple. Add to the pan with the sultanas, saffron and orange zest and juice. Bring to the boil and boil steadily for about 15 minutes, until the liquid has reduced down to a syrupy consistency.