How to Make Pear Chutney

I have two Pear chutney recipes for you today.
After preparing our Perry over the weekend we were left with lots of nicely mushed up pears which I then took any pips or stalks out of and made Pear chutney from the following recipe:

Recipe 1: Mixed Pear Chutney

  • 14 pears peeled and chopped
  • 2 cooking apples peeled and chopped
  • 1lb/450g onions
  • 1lb/450g seedless raisins
  • 1tsp hot chilli powder ( avail in lidl) 
  • 1 tsp ground ginger
  • 1 garlic clove
  • 1 tsb salt
  • Juice and grated rind of 2 lemons
  • 1lb/450g brown sugar
  • 2 half cups / 570ml white distilled vinegar ( we used Aspalls white wine vinegar from Tesco)
  • Sprinkle of nutmeg


  1. Peel and chop onions, crush garlic clove
  2. Put all into large pot/pan with the vinegar and stir well
  3. Bring to the boil, stirring well regularly
  4. Reduce to simmer and leave simmering until mixture reaches a thick consistency
  5. ladle into hot, clean, sterilized jars, Cover and seal

We got about 12 regular jam jars out of  this mix. 🙂
Ready to eat next day but obviously will improve with age- perfect for Christmas gifts!

Recipe 2: Pear and Vanilla Chutney

Kindly Donated from Mr & Mrs @EyeBlinks on Twitter (Thanks Tommie)

  • 2 kg pears, peeled, cored and chopped
  • 2 kg sugar – or less if you prefer
  • Juice of 1 lemon
  • 1 vanilla pod, split and seeded


  1. Cook for one hour on a  low heat stirring on and off
  2. Allow to cool then spoon into sterilised jars
  3. Perfect for accompanying strong cheeses!

Feel free to send us in your recipes – we are happy to add them and credit you.