Pear Chutney Recipe

fresh pears on table
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    30 mins
Ratings

Pear chutney is tangy and sweet and pairs beautifully with cheese, as well as spicy foods including (but not limited to) East Indian-style dishes. Puree a spoonful of pear chutney in a food processor with room temperature cream cheese and a dash of milk for an unusual spread that is great on bagels or toast.

What You'll Need

  • 3 pounds pears, peeled, cored and chopped
  • 1 1/4 cups light brown sugar
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups raisins
  • 1 lemon, seeded and finely chopped or slivered (discard the seeds but include the peels)
  • 1/4 cup peeled and finely chopped fresh ginger root
  • 1 clove garlic, peeled and finely chopped
  • 1 small hot chile pepper, finely chopped. (Include the seeds if you like spicy food, discard them for a milder chutney).
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground coriander seed
  • Small pinch of ground cloves

How to Make It

  1. Combine all of the ingredients in a large pot over medium-high heat.
  2. Cook, stirring frequently, until the pears soften to the point that they start to fall apart when you stir the chutney. If the chutney seems too liquid at that point, raise the heat to high and continue to cook it until a wooden spoon dragged across the bottom of the pot leaves a trail that doesn't fill in with chutney even after a couple of seconds.
  1. The flavors of the pear chutney will develop and become more balanced if you wait at least a week before eating it. Store pear chutney in the refrigerator for up to a month. You can freeze chutney for up to 6 months (it is still safe to eat after that, but the quality will suffer). For longer (up to 1 year) storage at room temperature, follow the canning instructions below.
  2. Ladle the chutney into clean pint or 1/2-pint canning jars (it is not necessary to sterilize the jars for this recipe because of the length of the canning time). Leave 1/2-inch of head space. Wipe the rims with a paper towel or clean dishtowel.
  3. Screw on canning lids and process in a boiling water bath for 10 minutes.

If you want to use homemade apple vinegar in this recipe, be sure to test it first to make sure it is acidic enough to safely preserve the chutney.