Apple Pear & Fig Chutney

I’m at a loss for words lately. I open my mouth and the words don’t come out. Hmm curious I think. In India they do this thing where one can take a vow of silence. A week, 2 weeks or for however long. Now, I don’t really talk a lot (yes, yes… there is one person disputing this vehemently!) but the idea of not talking a lot is daunting. Would it be as refreshing as they say it is? Maybe. In this life of noise we live. To be silent and listen to things I generally might not to. No phone, no tablet, no computer. Just deafening silence. That sounds sooo scary. The computer and the phone are like attachments to my arms!

But wouldn’t it be great to jump into things that frighten us the most? I used to love to shop alone, watch a movie in a big theater by myself and go to dinner in a restaurant alone. There is so much stigma in doing those things by yourself. I think you are immediately labeled lonely or sad but I think its the most wonderful gift to yourself. To be with yourself. To be happy in yourself. Without noise.

This is a wonderful, easy chutney to prepare. It is so delicious with cheese or bread and with meats. It is so hearty and tastes of the earths produce. So incredibly beautiful the flavors are that you will be smacking your lips long after…

1 kilo apples, peeled, cored and cut into small cubes
500 grams pears
225 grams dried figs
1 inch ginger, cut into strips
2 onions, chopped
1 tbsp mustard seeds
1 tsp coriander powder
2 tsp ginger powder
3 cloves
2 limes, zest and juice
2 cloves garlic
2 red chili peppers
500 ml apple cider

to prepare
Put the apples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked. Around an hour.

Add the remaining vinegar along with the rest of the ingredients, bring to the boil and simmer for around an hour or until thick and pulpy.

Leave the chutney to cool for 15-20 minutes then pack into the jam jars. Store in a cool dark place for 3-4 weeks to mature or you could eat it straight off the pan too!