Preserve pears in this flavorful pear chutney for a quick, delicious weeknight meal or appetizer.
I have a confession… I’m not a big fan of pears. Or peaches for that matter. I guess maybe I’ve just never had a good pear? I’m not sure, but when I came across a recipe for pear chutney I kind of curled up my nose and moved along.
But, I would find myself continually coming across recipes for chutney and reminding myself that I had a pear chutney recipe sitting in the cupboard in a cookbook. So, I decided to give it a try because… well, you don’t know if you don’t try, right?
Chutney is generally a spicy condiment made from preserving fruit and sugar in vinegar. It actually originated in India and is a great combination for chicken, pork, and beef.
It can also make an amazing appetizer by mixing it with some cream cheese.
I never really thought I would actually like chutney because I had often heard it compared to relish. And well, to be honest, I’m not a big fan of most relishes (though, I do like sweet pickle relish). But, this stuff is different. And it’s versatile.
You can add it to a block of softened cream cheese to make a quick and very delicious appetizer. You can throw a jar of it over some chicken, add a bit of broth, and throw it in the slow cooker for an incredibly easy and flavorful meal later in the evening.
The same goes with topping pork chops and allowing them to slow cook in the flavors this chutney affords. Or, even as a unique spread for toast in the morning if you want to puree it in the blender.
This stuff is versatile and it’s delicious. It has completely changed my opinion on pears (I now make quite a few things with pears) and it has opened up my taste buds to try different things. Because, as I said, you never know.
Pear Chutney Recipe Variations
- If you really don’t like the heat, you may omit (or reduce the amount of) the chile pepper.
- This recipe can be used with a combination of pears and apples, just apples or even just peaches to change up the flavor a little. You aren’t limited to just pears and the processing time will be the same.
Tips
- Use firm, under-ripe fruit for the best success.
- Allowing the chutney to sit for at least a week will bring out the best flavors.
- This recipe can be canned and stored at room temp for up to 1 year. If you don’t want to can it, it will keep in the fridge for about 3 weeks and the freezer for about 6 months.
Tools I used in This Recipe:
Spiced Pear Chutney
This pear chutney is a delicious way to preserve pears to make a flavorful weeknight dinner or quick appetizer.
Ingredients
- 6 LBS Pears (peeled, cored & chopped into 1/2" pieces)
- 2 1/2 Cups Light Brown Sugar
- 3 Cups Apple Cider Vinegar
- 1 1/2 Cups Raisins
- 1 Lemon (seeded & finely chopped, include the peel)
- 2 Cloves Garlic (peeled & minced)
- 1 Chile Pepper (seeded & finely chopped)
- 1 Small Onion (finely chopped)
- 1 Cinnamon Stick
- 1/4 Teaspoon Allspice
Instructions
1. Combine all ingredients in a large 5 quart saucepan and stir to combine. And begin heating over medium heat.
2. Cook mixture, stirring frequently for 30-45 minutes, or until the pears begin to soften and fall apart when you stir the mixture.
3. Once the pears are soft and the mixture has reduced a little, increase the heat to medium-high and continue cooking it down until the mixture has reduced to about 1/3 of its original volume. About another 30 minutes.
4. While the chutney is cooking down, prepare your water bath canner and sterilize your jars and lids. 5. Once the chutney is ready (you should be able to drag a spoon across the bottom of the pan and leave a mark without the chutney filling it in for a couple of seconds). You will ladle it into your 1/2 pint jars, leaving 1/2" headspace.
6. Wipe the jar rim and lid with a damp cloth. Center the lid on top, finger tighten a ring and place the jar back into the water bath canner.
7. Process for 10 minutes. Remove the jars to a towel-lined counter. Wait a minimum of 12 hours before checking for proper seal. Place jars in a cool dark place until ready to enjoy.
This chutney is really simple, and delicious, and you can switch it up a bit if you want to to accommodate your palate. If you want a super easy dinner, just throw a jar of this on some chicken breasts or pork chops, add a couple of cups of chicken broth (to either the chicken or pork), and cook it on low in a crockpot for 6 hours. Super delicious.
Carol
Thursday 2nd of November 2023
This is one of the very best recipes for pears ( or any kind of like fruit) I have ever made. Thank you so much Rustic Elk for providing this delicious combination! Easy to make and family and friends reviews are sensational. I used Asian pears which have a crunch to them and a 1/2 cup pre roasted seeded, skinned and chopped Hatch Chiles (New Mexico). I am always looking for recipes to spice and heat up condiments with Hatch chilies. I’m sure any chili would work if a sweet hot condiment is desired. A new holiday recipe to add to a festive holiday season appetizer or entree.
Danielle McCoy
Thursday 2nd of November 2023
Thank you so much for the kind words, Carol! I'm so glad you like this recipe, the peppers sound delicious!!
Lynn
Sunday 16th of October 2022
How many cups of pears equals the 6lbs the recipe calls for?
Danielle McCoy
Tuesday 18th of October 2022
Roughly twelve cups of pears.
sam
Friday 30th of September 2022
reading comments they talk about ginger. none in the recipe, so how much?. Gonna try a teaspoon
Danielle McCoy
Monday 3rd of October 2022
I used to put ginger in it, but I no longer do. I like the flavor omitting it. However, you can add 1/2 teaspoon up to a teaspoon of ground ginger.
PeggySue
Saturday 17th of September 2022
How much Chutney does this make? Can it be doubled?
Danielle McCoy
Saturday 17th of September 2022
It makes 10 half-pint jars. You can double it, but I wouldn't go beyond that.
Lisa
Saturday 24th of October 2020
I no longer see ginger as a listed ingredient so I didn’t add any. Just the allspice.