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Pear chutney recipe

Pear chutney recipe


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  • Recipes
  • Dish type
  • Preserves
  • Chutney

An easy pear chutney that is a must in autumn. Instead of all the different spices, you could try 2 teaspoons of mixed spice.


Cheshire, England, UK

308 people made this

IngredientsMakes: 1 to 1.5 litres chutney

  • 1kg pears - peeled, cored and chopped
  • 250ml malt vinegar
  • 100g granulated sugar
  • 100g dark brown soft sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. In a saucepan, combine all ingredients. Bring to the boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the pears are tender.
  2. Immediately spoon the chutney into hot, sterlised jars and seal. Once cooled, store in a cool, dark place. After opening, chutney should easily keep 3 to 4 weeks in the fridge.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

A simple but delicious recipe. A quick taste of the pears before bottling was wonderful and will get even better with a few weeks storage.I can't wait to have this with Stilton.(It made 2 medium sized jars if anyone was wondering).-03 Oct 2013


Recipe Summary

  • 5 ripe pears, peeled and diced
  • 4 tablespoons olive oil, divided
  • 1 large red onion, cut into 1/2-inch slices
  • ⅓ cup golden raisins
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon dried crushed red pepper
  • ⅓ cup red wine vinegar
  • ⅓ cup maple syrup
  • ¼ cup fresh flat-leaf parsley
  • Salt and pepper to taste

Cook pears in 2 Tbsp. hot olive oil in a Dutch oven over medium heat, stirring occasionally, 15 to 20 minutes or until tender. Transfer to a bowl wipe Dutch oven clean. Heat 2 Tbsp. olive oil in Dutch oven over medium heat. Add onion sauté 8 to 10 minutes or until tender. Add raisins, garlic, and ginger sauté 5 minutes. Add sugar, cinnamon, cloves, and dried crushed red pepper, and cook, stirring constantly, 1 minute or until spices are fragrant. Stir in vinegar and maple syrup, and cook 3 to 5 minutes or until reduced by half. Stir in pears cook, stirring constantly, 5 minutes. Stir in parsley. Season with salt and pepper.


Recipe Summary

  • 3 cups fresh cranberries
  • 1 cup sugar
  • 3 firm pears, peeled and cored, cut into 1/2-inch dice
  • 1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice (1 lemon)
  • 1/2 cup fresh orange juice
  • 1/4 cup golden raisins
  • 1/4 cup dried pitted dates, coarsely chopped (about 5)

Combine cranberries and sugar in saucepan cook over medium-low heat until berries release juices, about 8 minutes.

Place pears in a medium bowl, and toss with lemon zest and juice.

Add orange juice, raisins, and dates to cranberries. Raise heat to medium-high. Stir occasionally, adding pears when mixture begins to bubble. Cook, stirring, until mixture thickens and pears turn red and are cooked through, about 10 minutes. Transfer to a bowl. Let cool refrigerate up to 24 hours.


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Very very good. Only suggestion is to cook the onion mixture for 20-25 minutes instead of 5. Also its very spicy using a tsp of hot pepper flakes. If you don't like it that hot reduce to 1/2 tsp. I also added the mango as they were in season.

I rarely give a review, but this chutney is very unique. There is a generous flavor profile of sweet,salty, sour and spicy. The ingredients lend themselves to a multitude of adjustments to fit the individuals palate.This is filled with, as the Japanese say, umami!

I have made other pear chutneys but roasting the pears really adds a unique and truly delicious note. This is dreamy. I served as part of a cheese course with some flavorful cheeses, and it was a knock-out. I minorly changed things based on what I didn't have in the pantry: I used yellow onions for red. I used brown sugar plus real maple extract for the maple syrup, and white balsamic vinegar for the white wine vinegar. I also cooked the onions first, added the zest from the lemon I squeezed, and added the extra juice + spices from tossing the pears to the onion mixture. I made a triple batch and canned it in half-pint jars to use for gifts. Yum!

This is AWESOME! Really nothing more to say. My wife now thinks that this is the 5th food group

I just made this last night for my niece to give away as part of Xmas Hampers Not being a lover of Chutney my view doesn't count BUT the look on my sisters face after she tried it- Can one have an orgasm over food? I thought she was going to have one right there in the club! My only valued comment would be I DOUBLED up on all EXCEPT I stayed with original amount for dried chilli peppers & I used 1 tspn dried thyme & being that in Sydney we are in Mango season i added one full diced mango I also added 2 Tblspn BROWN SUGAR to the syrup mixture as I did not feel it was sweet enough Just tried it after being left in fridge overnight YES IT IS EXCELLENT

As others have stated, this is a wonderful recipe as written. I used dried mangos and rehydrated them for about 1 hour and diced. Really gives a beautiful color so I would add. Make it just as written. My chutney definately thickened as it cooled but I did drain about 1/4 cup of liquid off after cooking the fruit. Will make for Thanksgiving!

Really fabulous! Followed the recipe very closely-- did not lessen the cinnamon. Substituted dried tart cherries for the currents and did not add the mango. I'm going to try this again at the holidays and give it as gifts. Yum!

May last asian pear tree (the latest of 5 varieties) is just overloaded and I had to do something, and we love chutney. I made 10x the amount called for and hot packed 12 pints for down the road. This still left about 2 pints for immediate consumption. I followed the directions except backed down from a full 10x cinnamon and couldn't find currents so used dried tart cherries. The sauce didn't thicken up much after letting it sleep in the frig. but the flavor was still fantastic and had just enough after-kick to remind me I added the pepper flakes. I didn't want to boil it down to thicken it up as some suggested, because the additional hot packing might have turned it to mush, and I like a firm fruit chutney. Part of the excess chutney was generously lavished into two long butterflied pork tenderloins which we then laid in teriyaki sauce for 30 min. before hitting a med. hot mesquite BBQ grill for 30 min. Man-oh-man life is good, and the left over lunches were better.

Yumm! I used fresh pitted Bing cherries and chopped dried mango slices to keep down the juices. Then processed jars in a hot water bath to give to my greedy mouthed friends. Fantastic!

This chutney is so good on so many things--I recently made this to go with the pancetta crisps and pear appetizer on this site.(in place of the pear) I put the pancetta in muffin cups and baked, put goat cheese in the cups and topped with a small dollop of the chutney---AWESOME. Easy bite sized appetizer. Didn't use mangos last time b/c none were ripe, but am going to this time. I am sure it will be wonderful!

i had two beautiful pears that needed to be used immediately, and this recipe was perfect! it was my first time making chutney and it was amazing. the sweetness was balanced out by the tartness from the lemon juice and white wine vinegar, with a slight heat from the pepper flakes. the textures were also pleasing. served alongside a brined pork roast from bobby flay, it was an absolute crowd pleaser!


Pear Chutney

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Spiced Pear Chutney

Like most chutney recipes, this Spiced Pear Chutney is very forgiving. You can play around with the ingredients and tweak it to your liking – sweeter, spicier or tangier. The chutney is naturally sweetened with dates which is great if you are trying to reduce sugar in your diet. You can also swap in raisins for the dates. If you’d like to preserve the chutney for longer though, you’ll need to add at least 150g or 3/4 cup of sugar.

Orange juice adds in a lot of complex flavours which I love. With the orange juice alone (and no added sugar), the chutney will last for about 3 weeks in the refrigerator. For longer shelf life, as well as adding sugar, replace half or all of the orange juice with vinegar.

This pear chutney is really easy to make and great to give away as edible gifts too. Serve it alongside appetisers like samosas or other nibbles. It’s also a simple way to complement any meal that requires a sweet-sour-spicy accompaniment. Add a dollop or so to your veggie burgers and wraps. I’ve been having it on my vegan grilled cheese sandwiches – so delish!

To make Pear Chutney:

Start by pitting the dates, and then place them to soak in the hot water until they are soft and easy to mash. Once softened, mash or mince the dates, and save the soaking water. Alternatively, you may blend the dates together with the water.

Heat the oil over medium-high in a medium stock pot or thick bottom saucepan. Saute the whole cumin, ginger and red chilli for about 30 seconds. Add the onion seeds and saute for about 10 more seconds.

Then, add the diced pears, date paste and soaking water, ground coriander, cardamom, cinnamon, star anise, salt, and orange juice stir to combine.

Bring it to a rapid boil and reduce to medium or low-medium. Simmer partially covered for about 30 – 45 minutes or until the sauce has reduced to desired consistency. Remove from heat and allow the chutney to cool slightly.

If you prefer a smoother chutney or smaller chunks, use a potato masher to mash the mixture to the desired consistency.

Fill into jars while still quite hot. Place the lid on and tighten. Let cool completely before refrigerating.

Because of the low sugar and acidity, this chutney will only keep for at most 3 weeks in the fridge, in a sealed jar. Make sure to always use a clean utensil to remove and serve the chutney. To keep this chutney for several months, keep it in the freezer.


If you are finding that there is too much liquid left in this chutney then most likely you need to cook it for longer. While I typically find around an hour is good to reduce the liquid, this can vary depending on the heat you have used and also the number of portions you are making.

More portions means more liquid, which will take longer to reduce (unless you increase the pan size, and therefore the surface area). I cook this at a fast simmer – which means constant bubbling. If you cook it at a lower temperature then it will take longer.


How to Make It

Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.

Place almonds in a 9-inch pan and bake in a 350° oven until golden, shaking pan occasionally, 8 to 10 minutes.

Peel, core, and chop pears you should have 10 1/2 cups.

In an 8- to 10-quart pan, combine almonds, pears, bell pepper, sugar, vinegar, raisins, apricots, red onions, ginger, cinnamon, allspice, cloves, garlic salt, and cayenne. Measure volume (see "Sunset's Canning Tips" below). Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often until mixture is thick and reduced by 1/3, about 1 1/4 hours.

Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 10 minutes (see Notes).

Add butter to jams and jellies to prevent foam from forming during cooking. If you omit the butter, skim off the foam before ladling jam or jelly into jars. The recipe will yield about 1/4 cup less.

Measure all the sugar into a bowl before beginning the recipe. Many canning recipes call for a large volume of sugar to be added when a mixture is already boiling measuring ahead simplifies this step and prevents mistakes.

Use a ruler to measure volume. Some recipes call for a mixture to be reduced by a certain amount. To ascertain this easily, insert a clean, wood ruler into the pan before cooking and measure how far up the mixture comes. Then cook as directed until it has reduced by the percentage specified. For example, if uncooked mixture measures 4 inches in pan and recipe says to reduce by half, cook it down to 2 inches.


Recipe: Pear chutney and how to preserve pears

The very first dessert I was allowed to make all by myself, around age 10, was a simple but scrumptious dish involving preserved pears.

Mum made it with me the first couple of times, and then obviously felt that I had acquitted myself well enough to be left unsupervised. First, I had to strain off all the juice from the pears into a saucepan. The pears were then arranged into special dessert glasses and kept in the fridge.

To the syrup in the saucepan, I added a knob of butter and two tablespoons of cornflour shaken up in a quarter of a cup of water. I then had to stand over the stove and stir until the syrup had thickened into a wonderfully tasty sauce. This then joined the pears in the fridge in a little jug, waiting for the final moment when it all got put together, just before pudding time.

All this usually took place when my parents were in the shed milking. When I think about it now, Mum must have been pretty happy with my abilities in the kitchen to let me cook alone.

Thirty to 40 big jars of pears always graced my mother’s pantry shelves each season, along with all the fruit cousins. We were fans of stewed fruit with breakfast, and Mum always made pudding.

Stewed fruit was just the ticket after dinner, a ticket I thought everyone bought. But no, I embarrassed myself a couple of times staying with friends by sitting at the dinner table after everyone else had left, waiting for a pudding that never arrived.

Lately, I’ve moved away from sweet sugary pear desserts into pear chutneys. I can’t decide which one I like best so maybe you, like me, will just have to make a bit of both.

RECIPE: PEAR-THAT-WAS-MANGO CHUTNEY

The original recipe used four large ripe mangoes. It really needs the tart apples and the pears to be firm, otherwise it tends to be a bit runny.

INGREDIENTS

2 onions, peeled and chopped
3-4 big cloves garlic, peeled and finely chopped
1 red chilli, de-seeded and finely chopped
4cm piece of ginger, peeled and grated
1 tart apple, peeled, cored and chopped into cubes
5 large firm pears, peeled and chopped into cubes
4 cardamom pods
1 tsp fenugreek seeds
1 tsp cumin seeds
½ tsp coriander seeds
2 tsp black mustard seeds
1 cinnamon stick
½ tsp turmeric
350ml white wine vinegar
400g soft light brown sugar
1 tsp black onion seeds
1 tsp salt
juice of 1 lime

Crack the cardamom pods and grind the seeds with a mortar and pestle. If you don’t have one, a small grinder-type appliance (like one for coffee beans) is fine.

Toast these along with the fenugreek, cumin and coriander seeds in a dry frying pan until toasted and fragrant. Lightly grind this mix in the mortar and pestle or grinder. Toast the mustard seeds in the same pan.

Place all ingredients in a large, heavy-bottomed pot and bring slowly to the boil. Continue to cook for 30-40 minutes by which time the chutney should be thickening up nicely – stir regularly to prevent sticking.

Remove the cinnamon stick, spoon into sterilised jars and seal immediately. Leave for at least four weeks before opening.

6 STEPS TO BOTTLING YOUR OWN PEARS

1. Sterilise your jars
Making your own home-made bottled pears is surprisingly simple and the golden rule is to make sure that your jars are clean and sterilised before you start. There are various methods. I like to use traditional Agee jars that have a wide mouth. Make sure that the lids have no dents in the sides as they will not seal properly if they do. Run your jars and lids through the dishwasher on a hot setting, or put the jars and lids into a large pot, cover with cold water and slowly bring to the boil, then boil for 10 minutes. Pour off the water and turn jars and lids upside down in a dish drainer to dry.