Ingredients for Pear Chutney:
- 3 lb (1.4 kg) pears
- 2 cooking apples
- 1 lb (450 g) onions
- 1 lb (450 g) seedless raisins
- 1 teaspoon hot chilli powder or cayenne pepper
- 1 teaspoon ground ginger
- 1 garlic clove
- 1 teaspoon salt
- ½ teaspoon nutmeg
- Juice and grated rind of 2 lemons
- 1 lb (450 g) soft brown sugar
- 1 pint (570 ml) white distilled vinegar
Method for Pear Chutney:
- Peel, core and chop the pears and apples. Peel and chop the onions. Crush the garlic.
- Put all of the ingredients into a large pan with the vinegar and stir well with a wooden spoon.
- Bring to the boil, stirring occasionally. Reduce to a simmer and continue simmering for around 2 hours, stirring occasionally, or until it is thick.
- Ladle into hot, clean, sterilized jars, cover and seal.
- Label when fully cool.
Makes about 4 lb (1.8 kg) of Pear Chutney.
For More Information on Making Chutneys & Preserves
Chutneys - How to Make Chutney
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I’m afraid io say that it could well go mouldy. If the chutney can get out, air can get in. I would tip it back into the pan and re-boil, you may also find that it reduces the amount of liquid as well and makes it less runny. Re-wash and re-sterilize the jars before you pot it back up.
Just come across this recipe as I’m looking for one instead of the Good Houskeeping one I used which was a disaster. Burnt in the pan, so I have wasted ingredients and a pan I don’t think will survive. Anyway, 2 questions:
– what IS the best sort of pan to use?
– I’m not fond of garlic, will it be too detremental to the taste to leave it out?
Just made the Pear & Apple chutney, didn’t have enough raisins so added a bit of carrot. Am looking forward to tasting it when it cools down. Thanks for the recipe. Am going to make the Pear & Apple jam now as have loads of pears to use up.
An excellent site. It answered all my queries as well as substuting white wine vinegar instead of cider vinegar. Am off to make it now. Thanks
Love this site – just got my first allotment and always get given veg and fruit from family, I used oranges instead as thats what I had and can’t get to the shops. It is cooking at this min and is smelling divine, making it up for christmas hampers to go with me mincemeat, spiced apple chutney, christmas pud and cake, think it is going to be a hit 🙂
My Conference pears just dont seem to want to come off the tree & frosts are due. Can I just pull them off & use the tips for ripening them as I really want to make this yummy sounding chutney? Thanks for a great site, I’ve used lots of the recipes already. Recommend the Orange/Chillie Chutney 🙂
Made this last week and it is fantastic, so yummy going down a treat with family and friends – thank you your site is a great find
Any ideas what to serve pear chutney with please.
Thicken your chutney with arrowroot as cornflour will turn the chutney cloudy