Makes 8-10 jars


  • 1 kg nashi

  • 1 large green Apple

  • 2 large diced Onions

  • 1 tablespoon grated lemon rind

  • 1 tablespoon grated orange rind

  • 0.75 cup Raisin

  • 1 cup Sugar

  • 1.25 cups white Vinegar

  • 1 cup Water

  • 0.5 teaspoon ground Ginger

  • 0.25 teaspoon ground Clove

  • 1 teaspoon Salt


  • 1.

    Peel and core nashi and apples and chop.

  • 2.

    Combine all ingredients in a large heavy based pot.

  • 3.

    Stir, bring to boil and simmer until thick and syrupy (approx. 60 minutes)

  • 4.

    Cool slightly and put in warm, sterile jars. Seal jars when cool.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 234kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 1g
  • Carbohydrate 57g
  • Sugar 49g
  • Sodium 395mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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To sterilise jars – wash jars and lids in hot soapy water. Rinse. Place upside down on tray in warm oven for 20 minutes. Useful to keep in oven whilst making the jam/chutney.

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