Easy Spiced Pear Chutney Recipe {Perfect for Gifts!}

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Easy Spiced Pear Chutney Recipe {Perfect for Gifts!}

If you love a delicious chutney that's mellow, sweet, tangy, and packed with warm spice, this pear chutney recipe is a keeper!

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!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Condiment, Gifts

Cuisine: british

Keyword: chutney, food gifts, pear chutney

Servings: 190ml jars

Calories: 394kcal

Author: Vikkie Lee

Equipment

Ingredients

1.8 kg Pears (prepared weight) peeled, cored & chopped
2 Red onions Peeled & diced
200 g Light brown soft sugar (1 cup)
160 g Granulated sugar
480 ml Apple cider vinegar (2 cups)
1 Lemon juice
150 g Raisins (1 cup)
1 tablespoon Fresh ginger Grated
1.5 teaspoon Ground cinnamon
1 teaspoon Ground allspice
1 tablespoon Mustard seeds
¼ teaspoon Nutmeg
½ teaspoon Chilli flakes
1 teaspoon Salt
½ teaspoon Black pepper
1 Star anise

Instructions

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.
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.
1.8 kg Pears, 2 Red onions, 200 g Light brown soft sugar, 160 g Granulated sugar, 480 ml Apple cider vinegar, 1 Lemon, 150 g Raisins, 1 tablespoon Fresh ginger, 1.5 teaspoon Ground cinnamon, 1 teaspoon Ground allspice, 1 tablespoon Mustard seeds, ¼ teaspoon Nutmeg, ½ teaspoon Chilli flakes, 1 teaspoon Salt, ½ teaspoon Black pepper, 1 Star anise
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.
Note: if you feel it tastes a bit too sweet, add 50ml of apple cider vinegar and continue to simmer.
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 if you lid has a sealing button (not all do).

Notes

Top tip:

Do a taste test. If you think it's too sweet, try adding another 50ml of apple cider vinegar during cooking
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.

Nutrition