Easy Spiced Pear Chutney Recipe {Perfect for Gifts!}

If you love a delicious chutney that's mellow, sweet, tangy, and packed with warm spice on the taste buds, this pear chutney recipe is for you!

Made with firm pears, brown sugar, and aromatic spices, it's a fantastic way to preserve seasonal fruit with cheese platters and is perfect for gifting!

If you have a glut of pears, then seize the opportunity to make this spicy pear chutney! It's the perfect balance of sweet and savoury.

For years, I've been making easy apple chutney, plum chutney, tomato and onion relish, and last year, I missed the opportunity to harvest our ripe pears, until now!

The result? A chutney that's deeply comforting thanks to the sweet, caramelised and warming spiced flavours. Perfect for gifting in hampers or a cosy night in with cold cuts and a cheese board!

✔️ Why You'll Love This Recipe

Here's why this pear chutney is a must to try:

• It's a simple recipe - throw everything in and simmer!¬
• Keeps beautifully for months sealed in sterilised mason jars
• Wonderful with cheeses, meats and sandwiches
• Makes a thoughtful homemade gift for foodies
• Ideal way to use up a combination of fruits like Bartlett pears, Bosc pears, or Asian pears

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

Ripe pears - peeled, cored, and chopped into small pieces. Provides natural sweetness and a soft, fruity base

Red onions - finely chopped. Adds savoury depth, gentle sharpness and complexity.

Light brown sugar - Gives a rich caramel flavour and helps the chutney mixture to thicken into a glossy, jam-like consistency.

White sugar or demerara sugar - Balances acidity and brightens the flavour while supporting proper preservation and texture.

Apple cider vinegar - or red wine vinegar for deeper flavour. Acts as a natural preservative that's not too sharp, unlike distilled vinegar.

Lemon juice - Prevents the pears from browning and adds a little acidity to lift the overall flavours.

Raisins or sultanas - Adds fruity texture and natural sweetness in each bite and absorbs the spiced syrup beautifully.

Freshly grated ginger root - Adds warmth and gentle heat to complement the sweetness of the pears and sugar.

Spices - Ground cinnamon, ground allspice, mustard seeds, ground nutmeg, chilli flakes, star anise, salt, black pepper - all for warmth, mild heat, and balance.

📋 Instructions

1. Sterilise Jars:
Wash the jars in hot, soapy water and rinse well.

Place them on a baking tray, ensuring they don't touch each other.

Heat in the oven at Gas Mark 4 / 160°C fan / 180°C / 350°F for 10 minutes, then reduce the temperature to 120°C to keep them warm while you make the chutney.

Boil the lids separately in water to sterilise them.

2. Combine the Ingredients:
Meanwhile, add all the ingredients to a large pot or preserving pan (I use a jam pan).

Place over medium heat and stir until the sugar dissolves and the mixture begins to simmer.

3. Simmer:
Reduce the heat and simmer gently for 1-1½ hours, stirring often, but more frequently at the end to prevent it from catching on the bottom of the pot.

To tell when it's ready, the mixture should be thick and glossy, not much liquid left and You can draw a spoon through and see the base briefly.

4. Jar While Hot:
Remove the star anise.

Ladle the hot chutney into hot, sterilised jars, leaving about 1cm gap at the top.

Wipe jar rims with a clean paper towel, seal tightly, and allow to cool at room temperature.

You should hear the satisfying "pop" as each jar seals.

Tip: Keep stirring often in the last 30 minutes - as it gets thicker, it's more likely to catch at the bottom of the pan and burn. If it does, don't be tempted to scrape it, as you'll have crunchy burnt bits throughout.

👩‍🍳 Substitutions

Depending on your dietary needs, here are a few simple swaps you can make:

• Sugar - Swap the brown sugar or white sugar for honey or maple syrup for a more natural sweetness.
• Vinegar - If you prefer a milder tang, replace part of the apple cider vinegar with pear cider (perry) or red/white wine vinegar.
• Chilli - Omit or reduce red pepper flakes if you want a completely mild chutney, or swap for ¼ teaspoon of cayenne.
• Pears - if you don't have enough, combine with eating apples for texture, or cooking apples for a thicker pulp.
• Raisins/sultanas: Swapped for dried cranberries, dried mixed fruit, dried apricots etc.

⚖️ Variations

Here are some different ways you can enhance and truly personalise this recipe:

• More complex: add a couple cloves of garlic and a 3 cardamom pods
• Extra spicy: Include a whole chile pepper for extra heat.
• Mixed fruit: Mix in apples and plums, or even a handful of cranberries for seasonal variation.

🔪 Equipment

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• Jam pan or a large saucepan
• Vegetable peeler
• Sharp knife
• Chopping board
• Measuring spoons
• Measuring cups
• Weighing scales
• Measuring jug

❄️ Storage

Storing - Provided you have sterilised the jars, store your jars in a cool, dark cupboard.

Once opened, keep refrigerated and use within 6 weeks.

🍽️ Serving Suggestions

This delicious chutney pairs beautifully with:

• Spread on these buttermilk scones
• Tastes amazing alongside strong cheeses on a cheese board
• Irresistible with cream cheese on crackers
• Serve with meats such as roast pork chops, stuffing or cold cuts
• Crusty bread and olive oil
• Or smothered in cheese sandwiches for a tangy twist

❓ FAQ

➕ More Apple and Pear Recipes

Looking for more delicious ways to use up pears? Try these: