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Spicy pear chutney recipe

Spicy pear chutney recipe

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  • Recipes
  • Dish type
  • Preserves
  • Chutney

This pear chutney is deliciously sweet and spicy - perfect for roast meats or in cheese sandwiches. Add extra chilli if you like an extra spicy chutney!

Bedfordshire, England, UK

126 people made this

IngredientsServes: 10

  • 500g pears, peeled, cored and chopped
  • 500g tomatoes, peeled and chopped
  • 2 large onions, chopped
  • 2 fresh red or green chillies, seeded and chopped
  • 125ml cider vinegar
  • 100g dark brown soft sugar
  • 1 dessertspoon grated root ginger
  • 1/2 teaspoon mustard powder

MethodPrep:25min ›Cook:45min ›Ready in:1hr10min

  1. In a heavy saucepan or casserole, combine all ingredients and bring to the boil. Reduce heat and simmer uncovered for 30 to 45 minutes. Stir occasionally to prevent burning.
  2. Ladle the hot chutney into sterilised jars and seal.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

It is very tasty and sweet. I added two small red chillies and that gave it a lovely heat but not too hot. I used canned chopped tomatoes, which I didn't realise had tomato juice in it until I added them. After tasting I would say that it was still yummy but potentially more juicy than was intended. Very easy recipe to make. It made 8 small sacla size jars.-16 Nov 2014

Made this and found not only is the cooking time very ambitious (it will take considerably longer than 45mins to cook down), but the chutney was very wet. Found it too spicy too, so to fix all issues, I boiled down some bramley apple with very little vinegar and some sugar, plus a little smoked paprika. Added this to the original mix and boiled a bit longer. The result was passable and less wet and spicy. It will make a reasonable addition to the cheese board at Christmas.-03 Dec 2015

I did add a lot of chile to take the edge off the sweetness. Used homegrown tomatoes, chiles and pears as well! I probably needed more liquid - I had to bash out the bubbles.-06 Mar 2015

Spicy Pear Chutney (oil-free, refined-sugar-free)

Hi, I'm Sarah! I want to help you enjoy delicious and nourishing meals through stress-free meal prepping.


Spiced Pear Chutney

Ground cumin, ground coriander, ground cinnamon and for some heat, ground cayenne pepper! I used 1/2 tsp for the whole recipe, which might seem like a lot, but trust me when I say it balances out well in the mix.

You want your chutney to have a bit of a kick without going over the top. That special kick is what makes a chutney so special and quite different than most other pickles and preserves.

Spiced Pear Chutney




I have a bumper crop of pears this year and I love chutney, so this is perfect for me! I can't wait to try it out.

Oh, I know I have said it before, but at the risk,of repeating myself, you are in for a real treat Marie! Xo

It's on cooking now and the kitchen smells amazing. We have very gusty weather today, so luckily I picked a huge quantity of apples and pears yesterday. We are taking a load of them to the local cider maker. For a small fee they will turn them into cider for us. I've preserved some and am now making the chutney. I made rhubarb chutney earlier in the summer and look forward to adding this to our store cupboard for winter.

Oh, I bet your rhubarb chutney is amazing Marie! I love rhubarb and can almost taste it! I do so hope you enjoy this chutney! Xo

Getting jar and the rest of ingredients ready to make this on Saturday. How long will it keep for? Xo

Hi there, properly processed it will last up to a year and beyond. I process mine in the intant pot on the canning setting for 45 minutes, or in a water bath on top of the stove for the same amount of time. Proper seal every time! If you would like to know more, email me!

How much head space do you leave in the jar?

I leave no more than 1/2 inch.

Just grabbed some pears from the allotment. Was so stuck what to do with them but after reading this I cannot wait to start making my chutneys with them!
I also have a lot of apples and some green tomatoes ( blight started so had to pick) are either of these good for a chutney?
Thanks for posting this it’s great x

Thanks Mrs S. I make a fabulous pickle with Green Tomatoes. You can find my recipe here:

I also do a beetroot chutney:

And a plum chutney:

Oh and a really delicious Christmas one:

Hi, How long so you need to leave the chutney before it is ok to eat? Thanks

You can actually eat it right way, however the flavour will improve and ripen as it sits. I recommend no less than two months for optimum flavour!

Is that 2 lbs of pears weighed before being chopped and cored or wrighed after? Thanks

That is weighed before peeling, coring and chopping Jonny! Hope this helps and that you enjoy the chutney!

Made this today, I've added a bit of fresh ginger to one batch
Please don't take offence but mixing imperial and metric weights, then the cup measurement is a bit of a faff converting everything to one system, otherwise a fab recipe thank you

I can't see where I have done that? I suppose you are talking about pounds. Sorry about that! Glad you enjoyed the recipe however. Ginger sounds a lovely addition. xo

Hi there, about to start cooking this recipe - is that really 710ml vinegar? It seems a lot? Thanks.

Yes it is the right amount. Its not a lot. I am sorry for the late response, but I was in bed.

Thank you, Marie - going to make it this afternoon.

I hope you enjoy it! The longer it sits, the better it tastes! xoxo

Anything i can use instead of cranberries? About to make it, forgot to buy them! Not sure theyd have them in our local anyway.

Anything sweet and stick would work. Sultana raisins, or even chopped dates! Hope this helps and that you enjoy the chutney! xo

Oh ! I am SO happy to have found your spiced pear chutney this morning ! :) . the only thing I haven,t got in my cupboard is the cranberries . I,m wondering what else I could use instead . I,ll be making this today ! :) Very happy me ! Thankyou Marie x

You could use sultanas or raisins Debs! They would work wonderfully! xoxo

Do I use 80 grams of double concentrated tomato puree where the recipe states 160 grams

Are you meaning what is commonly known as Tomato paste? This is a really thick tomato concentrate. In the UK I used cirio. So yes.

I love the sound of this recipe but want to make it in the slow cooker! Have you ever tried doing this?

I have never done this in the slow cooker, but you can really make just about anything in a slow cooker. You just need to reduce the liquid a bit and it will take a lot longer to thicken. Let us know how you get on! xoxo

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What goes into pear and onion chutney?

You don’t need a lot of ingredients to make this chutney. Pears, onions and sultanas form the bulk of the ingredients, with brown sugar, vinegar and chili providing the sweet, sour and spicy taste. You can get the exact measurements and complete instructions to make pear and onion chutney on the printable recipe card at the end of this post.

The exact quantities don’t have to be too precise. For each pound and a half of pears you will need about half a pound of onions and 1 cup of nice plump sultanas.

The pears should be still firm to the touch – don’t use pears that are overripe. You should be able to peel the pears without them turning mushy.

For the above quantities, you will need 2 tablespoons of brown sugar – no more, because the pears and onions are quite sweet in themselves. You will also need 1/4 cup red or white wine vinegar (or sherry vinegar). Make sure to use a fruity vinegar, if you use malted vinegar, the final flavour of the chutney will be totally wrong.

The last ingredient is chili. Now this depends entirely on how spicy you would like the chutney to be. I don’t like my chutney to be over spicy, so I only used half a teaspoon of dried chili flakes. You can add more or less according to your own taste.

How do you make it?

This chutney couldn’t be simpler to make.

Start off by peeling and chopping the pears. Remove the stalk and also remove any pips from the inside. Chop the pears into chunky pieces, approximately 1 cm square. If you want a smoother chutney you could grate the pears instead.

Next, peel the onions and cut into a very fine dice. I wouldn’t grate the onions though because grating onions releases juices that can turn the chutney bitter. If you want really small pieces of onions, whizz them around in a food processor rather. This has the effect of chopping them finely rather than grating.

Heat 1 tablespoon of olive oil in a large saucepan and add the onions. Let them sweat gently until they start to soften, then add the rest of the ingredients (image 2 above).

Stir well, cover with a lid, then turn the heat down to a very low simmer and leave for 1 and a half hours, stirring occasionally. The pears will release a lot of moisture so for the first half hour the chutney will be very runny. Keep your eye on it and don’t let it dry out. The moisture should evapourate very slowly, and you should be left with a sticky, syrupy chutney that leaves a clear trail on the bottom of the pan when you draw a spoon through it (image 3 above).

If there is a lot of moisture left in the chutney, remove the lid for the last 15 minutes of cooking time.

Allow to cool then pour the hot chutney into the still warm sterilised glass jars and seal. Do not pour hot chutney into cold glass jars as you stand the chance of the jars cracking. See further down the post for how to sterilise jars.

Pear Chutney

This recipe is remarkably simple to make. Once you prep your ingredients, it all goes into the preserving pan at the same time, and happily cooks away, without needing too much supervision. Chutneys can easily be made spicy, but even the non-spicy version is packed with so many complex flavors you'll wonder why you didn't make chutney sooner!

--> Please chop ingredients by hand. If you use a food processor, the ingredients will probably end up too small, which results in a finished product that resembles an unappealing mush. You want to be able to recognize the ingredients in your chutney.

  • 4 pounds fresh pears, ripe or slightly green
  • 1onion, chopped, about 1 cup
  • 1 red bell pepper, seeded and chopped
  • 1 lemon, zested and juiced OR 1/3 cup bottled lemon juice
  • 1 cup raisins
  • 1/2 cup crystallized ginger, chopped
  • 2 cups brown sugar
  • 2 cups apple cider vinegar
  • 1 heaping TBS mustard seeds
  • 2 teaspoons (sea) salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • IF you want it SPICY. add between 1 teaspoon and 1 TBS red chili flakes.

> Before filling your canning jars they need to be heated so they don&rsquot break during processing. Place jars in a pan with enough water to cover the tops of them. Bring the water to a simmer on your stove top, and keep jars in the gently simmering water until they are ready to be used. Remove the jars from the hot water, one at a time, as you are ready to fill them. Add more water occasionally, if needed.

1. Place vinegar in a large, heavy-bottomed, non-reactive pan. (In other words, don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.)

2. Peel pears, although it isn't neccessary, then remove stem ends & cores, then chop. Add pears to the vinegar in the preserving pan as you chop them, to prevent oxidation.

3. Add remaining ingredients to pear/vinegar mixture and stir well.

4. Cook over medium heat, stirring occasionally, for about one hour. You want it to simmer constantly.

5. Once desired thickness has been achieved, remove the preserving pan from the heat then spoon mixture immediately into hot sterilized jars, leaving 1/2" headspace if you plan to process & seal them in jars, or 1" headspace if you plan to freeze them instead.

6. Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them, then wipe rims of jars spotlessly clean.

7. At this point you can cover jars with tight-fitting lids and either:

a.) Store in the refrigerator for up to 3 months.

b.) Store in the freezer for up to 6 months.

c.) Process the jars to create a shelf-stable preserve that won't need refrigeration by following these steps:

8. Wipe rims clean, place lids atop jars, then screw on bands until they're finger-tight.

9. Process for 15 minutes in a Boiling Water Bath, then remove jars with a jar-lifter and place on a towel on the counter. Let rest for 24 hours, then check for proper seal before storing.

10. If jars lids seal, store them in a cool, dark place for up to one year.

Helpful tip: Check lids for a proper seal by pressing the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and eat within 3 months, or within one month after opening.

Indian Cooking Tips: How To Make Nashpati (Pear) Chutney


It is that time of the year when sweet and crunchy pears (or as we call it nashpati in Hindi) are making entry into our kitchens. Widely produced in Himachal and Uttar Pradesh, this juicy fruit is prized for its nutritional qualities. As per the book 'Healing Foods' by DK Publishing House, "Pear is a cool, uplifting and low-allergy fruit. It is loaded with beta-carotene and B vitamins and contains some level of copper, phosphorous, potassium and other essential elements." It is also low in calorie and an excellent source of water-soluble fibre that may help promote weight loss and metabolism. Moreover, pears keep us full for a longer period of time, warding off the untimely hunger pangs.

Due to its sweet flavour and crunchy texture, nashpatiis generally enjoyed raw. But you can also whip up some delicious recipes with it. Some of the most common ways to include the fruit in your recipes are in form of salad, smoothie, baked goods like cake, bread et al.

We bring you two unique recipes to churn out flavourful chutney and achar (or pickle) with pear (or nashpati). While the first method is an instant recipe that can be prepared in just 5 minutes for a quick meal, the second one follows the traditional pickling process and needs atleast 10 days for fermentation. You can pair these sweet and spicy pickles with your meal to make it yet more flavoursome.

Pair it with rice, roti or paratha, pickle makes food taste just better

Related Video

Really intoxicating! We followed the recipe with our own version of the 4-spices blend (extra nutmeg and cinnamon and a little allspice) and because there were not enough fresh pears left on the tree, added about a half pound of apples. I loved making the "roux" with the sugar and pear water it felt like making a gumbo! The result was absolutely perfect when it cools, the sugar carmelizes and it is far thicker, so don't drain it! Will be making another batch this is going fast!

WAY too much vinegar in this recipe, I didn't care for it at all. It is like eating something that has been pickled strongly. I am disappointed after reading the other reviews, I thought it would be fabulous. I followed the recipe exactly.

I'm from Belgium and we're not used to eat chutneys uphere but they sound so attractive, Iɽ like to try one. The only thing is that I'm vegetarian so thank you for the idea of serving it with cheese and crackers!

I have never made anything like this before, it was delicious and the perfect side for turkey. The flavors are complex and intoxicating. The family loved it!

Used under ripe green-skinned pears (unpeeled)and 2 heaping teaspoons chipotle chile with about 1/2 the indicated vinegar. Turned out well- accompanies ham, turkey, duck, and lamb quite nicely. Has a mellow heat first with the mustard then developing with the smokey chile.Had no problems with thickening but I did simmer the sugar syrup alone until about the consistency of Karo. Plan to make again using fresh quince.

Tasty. No problems here thickening the sauce. I did make 1/2 the amount, though, since we only wanted enough for immediate consumption. There is still a ton!

Taste was great. but I would use more fruit to liquid ratio. I canned mine after draining out at least 1/3 of the liquid, and got great results. I am making it again today, and will be using 25% more fruit to the same other ingredients.

I'm making this as I write and it tastes wonderful. I came back to check on comments because it WILL NOT thicken. I see someone said they added more cornstarch. more than what? It doesn't call for any! I added cornstarch and it looks just about perfect.

This is really good and simple to make, but I would use less cayenne next time. Also, I had to add quite a bit more cornstarch to get it to the right consistency. I served this with warm brie and crackers: it was a bit hit! It's also been a great hostess gift,etc. throughout the fall.

The recipe was perfect. It was easy to make and tastes great. It makes exactly 5 pints! I think it will make wonderful Christmas gifts.

Recipe Summary

  • 4 pounds sliced peeled peaches
  • 1 cup raisins
  • 2 cloves garlic, minced
  • ½ cup chopped onion
  • 5 ounces chopped preserved ginger
  • 1 ½ tablespoons chili powder
  • 1 tablespoon mustard seed
  • 1 teaspoon curry powder
  • 4 cups packed brown sugar
  • 4 cups apple cider vinegar
  • ¼ cup pickling spice

In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.

Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.

Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

Gluten Free Brined Pork Chops with Spicy Pear Chutney Recipe

As a kid, one of my favorite dinners was pork chops and applesauce. Now that I am all grown up, I realize how so 1970’s Brady Bunch that dinner is.

It is a new decade in a new millennium and definitely time for a makeover!

Applesauce was fine when I was 8. Now I find the sweet, one-note flavor, bland color, and baby food texture just plain boring! These days I want texture, color and complexity of flavors a little sweet, a little spicy and a little tangy.

Spicy Pear Chutney is just the answer! Green Anjou pears are in season now and I figured their crisp, juicy sweetness would be a perfect complement to pork chops. Boy was I right! In about 15 minutes with some fresh, ripe pears, a few pantry items and a handful of dried cranberries I whipped up a side dish to make any ordinary pork chop company worthy.

This is a must try recipe! It not only goes great with pork chops but also makes an amazing topping for pulled pork, baked chicken breasts and would even make a welcomed change as an accompaniment for your Holiday Turkey!

Now let’s talk pork chops. When I was a kid, they actually tasted good. But about 25 years ago, the pork industry answered the demand for leaner meat. They bred pigs to have less fat and as we all know, less fat means less flavor and drier meat. So in order to pump up the flavor and juiciness of cheap supermarket pork chops, brining is the answer! Brining is soaking meat in a salty water solution with some flavoring added.

Remember in 5th grade science class we learned about osmosis? No, not smarter than a fifth grader? That’s ok. Simply put, water flows out of things that are less concentrated into things more highly concentrated. Brines have a higher concentration of salt than the water in the pork chop cells so the water flows out, the salt from the brining solution flows into the meat making the meat cells more concentrated so they draw the moisture back in. You can read more about that here if you like but the bottom line is that brining makes tough, flavorless meat moist, tender and appetizing.

For my brine I used classic pork flavors onion and sage. You can change up the flavor anyway you like with different herbs, spices and vegetables but keep in the basics of water, salt, sugar and vinegar. They all play their part in the brining process. The sugar will keep the pork chops from tasting too salty and the vinegar tenderizes the meat.

I bought 4 pork chops on sale for about $5.00, brined and grilled them, added my Spicy Pear Chutney and some steamed green beans and prepared a delicious dinner for 4 for under $10.00! And aside from the brining time the whole meal was ready in about half an hour. How’s that for a new cooking show – Thirty Minute Gluten Free Meals for Under $10.00. (Ok, the title needs work.)

Brined Pork Chops with Spicy Pear Chutney

Brined Pork Chops
Combine 1 cup water with the salt, brown sugar, and pepper in a small saucepan. Heat, stirring until the salt and sugar dissolve. Add 3 cups of cold water and let the mixture cool. Stir in the apple cider vinegar. Pour mixture into a glass baking dish or large freezer weight plastic storage bag. Add the pork chops, onions, and sage. Refrigerate for 1–12 hours.

Take pork chops out of the fridge and rinse them well with cold water, then pat dry with paper towels. Let set for about 5 minutes before cooking.

Heat a grill pan or skillet over medium high heat. Brush the pork chops with olive oil and cook for 4 minutes per side (more or less depending on the thickness of the pork chops). Remove from pan, brush the top with a little more olive oil and let rest for 5 minutes before serving.

Spicy Pear Chutney
Heat a large saucepan over medium heat. Add the olive oil and minced red onion. Cook for 2 or 3 minutes until the onions start to soften. Add the dried cranberries and cook for 5 more minutes. Stir in the sugar, vinegar, lemon juice, salt, pepper, red pepper flakes, and pears. Combine well. Simmer on low heat for 5 to 10 minutes or until the pears and cranberries have softened but the pears still retain their shape. If the mixture is too liquid, turn the heat up and cook until most of the liquid has evaporated. Serve warm.