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Pear and apple chutney recipe

Pear and apple chutney recipe

  • Recipes
  • Dish type
  • Preserves
  • Chutney
  • Apple chutney

Combine local apples and pears in this wonderfully aromatic chutney. I love it on sandwiches and with a roast chicken.


Devon, England, UK

144 people made this

IngredientsServes: 40

  • 7 tart apples - peeled, cored, and finely chopped
  • 9 ripe pears - peeled, cored, and finely chopped
  • 4 shallots, chopped
  • 2 to 4 teaspoons grated root ginger
  • 250ml cider vinegar
  • 100g granulated sugar
  • 100g dark brown soft sugar
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground cloves

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Combine all ingredients in a saucepan. Bring to the boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples and pears are tender. Mix in some water if necessary to keep the ingredients moist. Ladle hot chutney into sterilised jars and seal, or allow to cool and store in the refrigerator until ready to serve.

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:(2)

Reviews in English (2)

Made this today. Very easy and tastes delicious, although still warm! Recipe needed no tweaking, but preparation time is definitely 40 minutes. Takes time to wash, peel, core and dice 17 pieces of fruit, grate ginger and weigh out other ingredients. Recipe made 4.7 pots (1lb pots).-07 Nov 2016

It took me hour and half to peel all the fruit. My pears were very, very ripe and so the mixture was very wet. I left it simmering for about hour and half so it was thicker. It tastes really nice before putting into jars however I could really taste the pepper, maybe should have put slightly less. I'm putting the 9 jars away until xmas. I can't wait to try it with Turkey!-28 Nov 2015


Pear, Apple & Ginger Chutney

Val says, “It’s best left to mature for at least two months so I make mine now ready for Christmas. If you can be even more patient, leave your chutney for a year and it will also be beautiful flavoured after two years. Once you have made your first lot you can make a second lot and leave that to eat the following year!”

Preparation time: 1hr
Cooking time: 1hr

  1. Put all the fruit and vegetables in a pan, simmer very gently until tender while stirring often. Do not add any liquid because as the pears and celery cook they’ll release liquid.
  2. Place the clean jars in an oven set at 140°C fan to sterilise them whilst the chutney is simmering.
  3. Add the remaining ingredients and bring steadily to the boil – stirring all the time. Then turn down the heat and allow the chutney to simmer until it has reached a thick consistency.
  4. To test whether the chutney is the right consistency, allow the chutney to drop from the spoon. It should drop slowly – if it drops quickly, continue to simmer the mixture. It can often take an hour to reach the correct consistency. I set my pinger timer for 10-minutes and go about my household chores. When I hear the pinger alarm, I give the pan a stir to make sure none of the sultanas stick to the bottom of the pan and burn.
  5. Get the jars out of the oven and dip the jug into the chutney. I hold a tea plate under the jug to catch any drips. Place the jam funnel, if you have one, onto each jar in turn and pour the chutney into the jars to within a mm of the top.
  6. Cover each jar with a wax circle before placing the lids on the jars. Wipe down the jars of any dripped chutney.
  7. Write out the labels and date the jars, sticking the labels on the jars whilst the chutney is still hot.

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Pear Chutney

700g pears, cored and finely chopped
4 medium onions, finely chopped
1 small green pepper, de-seeded and chopped
1 small red pepper, de-seeded and chopped
4-5 medium-sized ripe tomatoes, diced
2 cups Chelsea Organic Raw Sugar
1 1/2 tsp salt
1/4 tsp ground cloves
Good pinch cayenne pepper
2-3 cloves garlic, crushed (1 tsp)
450ml malt vinegar

Place fruit and vegetables in a saucepan and cook gently, stirring frequently, with no extra liquid until soft (approx 15 minutes). Add Chelsea Organic Raw Sugar, salt, cloves, cayenne pepper, garlic and vinegar.

Bring slowly to the boil. Stir continually until sugar has dissolved. Simmer uncovered until chutney becomes thick, without excess liquid on the surface (approximately 30-40 minutes). Pour into hot sterilised jars and seal using vinegar-proof lids.


Recipe Summary

  • 1 tablespoon olive oil
  • 2 large shallots, finely chopped
  • 2 tablespoons yellow mustard seeds
  • 3/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 pounds red apples, such as Gala, Braeburn or Rome, cored and cut into 1/2-inch dice
  • 1 3/4 pounds firm-ripe pears, cored and cut into 1/2-inch dice
  • 1 cup apple cider vinegar
  • 1/2 cup honey
  • 4 2-inch pieces lemon zest
  • 1 tablespoon minced fresh ginger
  • 1 cup golden raisins or dried cranberries

1. In a heavy 4- to 5-quart pot, warm oil over medium-low heat. Add shallots and cook, stirring often, until soft, about 4 minutes. Add mustard seeds, red pepper flakes, salt and pepper cook, stirring, for 1 minute. 2. Stir in remaining ingredients except raisins. Raise heat to medium-high bring to a boil. Lower heat and simmer, stirring occasionally, until most liquid has evaporated, 45 to 50 minutes. Remove from heat. Stir in raisins let cool. Divide among 6 clean and dry 1 1/4-cup-capacity jars with lids. Keep refrigerated.


Spiced Apple and Pear Chutney Recipe.

The season comes with lots of bonuses as the land yields some of the nation’s favourites: from apples, to pears, to brambles, to carrots, to cabbages. Why not preserve your most abundant crops to enjoy throughout winter? We came up with a recipe that combines some scrumptious ingredients and the results are. taste bud pleaser in a jar!

Fills approx. 3 x 250-300ml jars.

  • 350g/12oz cooking apples, peeled, cored and diced
  • 350g/12oz firm pears, peeled, cored and diced
  • 1 medium sweet onion, finely chopped (about 1 cup)
  • 200g/4oz chopped dried dates
  • 350g/12oz soft brown sugar
  • 1/2 inch cube fresh ginger peeled and minced
  • 500ml/ 1 pint cider vinegar
  • 1/4 tsp cardamom, ground
  • 1/4 tsp cinnamon, ground
  • 1/8 tsp nutmeg
  • 1/2 tsp allspice, ground
  • 1/8 tsp cayenne powder
  • sea salt and freshly ground black pepper, to taste.

Combine vinegar, sugar, salt and spices in a large pan and stir well to help the sugar dissolve.

Add apples, pears, ginger and onion and mix well. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 50-60 mins or until the liquid mostly evaporated and the fruits are soft and the mixture is fairly thick.

Remove from the heat and transfer carefully into hot, sterilised jars and seal.


Heat the oil in a large saucepan, add the rosemary, sultanas and sugar, and fry until the fruit begins to caramelise.

Add the vinegar and boil on a high heat for three minutes. Add the remaining ingredients, bring to the boil, then lower to a simmer and cook until most of the liquid has evaporated.

Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it.

Don’t let the pears cook too much they should keep their shape. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in thefridge.

FRANK'S TIP
Don't use fully ripe pears for cooking, as they will fall apart. You need them slightly firm.


Tasty Homemade Pear Chutney

  • Author: Heather
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min
  • Yield: 1 kg 1 x
  • Category: Chutney
  • Method: bottled

Description

Tasty Homemade Pear Chutney to make when you have a lot of fruit over and need to use it. A basic recipe guide for various fruits available.

Ingredients

5 Cups of chopped fresh fruit. (pears )(a few apples included is good)

1 cup of raisons (dried fruit option)

1 cup of chopped onions (yellow or red)

1 cup of vinegar (malt vinegar is a favorite, but any will do)

1 cup of sugar (used brown or coconut sugar)

1 Citrus fruit (the zest and the juice) I used a lemon (or orange)

Mixed herbs and spices to taste.(clove, nutmeg and all spice mix)

Instructions

Peel, chop and core the fruit, pears or an apple or two.

Grate and zest the lemon and then squeeze the juice out.

In a large pot place all the ingredients. bring to boil.

Once the mixture starts to bubble consistently, reduce the heat to medium and stir now and again.

simmer for 25 – 30 minutes until fruits are tender and the mixture has thickened.

Test this process with a spatula, to see that when you pull the spatula through no liquid fills the channel it leaves behind at the bottom of the pot.

Place in hot jars while warm. Seal.

Place in the fridge when cool.

This recipe will keep for about a month.

Proper canning jars can keep on the shelf for at least 1 year. (can them if required)

Notes

This recipe only makes 2 x 500 g jars. I would double the recipe if more is required. Although this will be for our daily use, then this amount will be good.

Keywords: Tasty homemade pear chutney

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Christmas apple and date chutney

Kylee Newton’s Christmas apple and date chutney.

Prep 30 min
Cook 1 hr
Makes 5-6 x 250ml jars

1.5kg apples, peeled, cored and cut into 1cm cubes
400g red onions, peeled and diced
200g dates, roughly chopped
450g dark brown sugar
650ml red-wine vinegar

For the spice bag
30g fresh ginger, sliced
2 tsp peppercorns
1 tsp cloves
4 star anise
1 cinnamon stick, halved
8-10 green cardamom pods, gently pounded
2 tsp salt

Wash the jars and lids, then sterilise in the oven at 100C (80C fan)/212F/gas very low for at least 20 minutes.

Put the first five ingredients into a large, heavy-based, wide-rimmed pan and bring to a boil on a medium-high heat

Make a bag for the spices by cutting a large square of muslin, then tie in the spices securely. Add this to the bubbling pan. Stir intermittently to start with, then more regularly as the consistency thickens and it bubbles more.

After 25 minutes, stir in the salt. After 30-35 minutes, the mix should have reduced considerably, and turned thick and sticky. Run a wooden spoon across the bottom: it’s ready when it leaves a clear trail for about five seconds.

Remove the spice bag, then ladle the chutney into the hot, dry sterilised jars, using a teaspoon and pressing down to eliminate any trapped air, and leaving a 2mm gap from the top. Clean the rim with a damp cloth and seal while still hot.

Clean the jars of any sticky residue and, once cool, label and date. Store to mature for three weeks. The unopened chutney will keep in a dark space for up to 12 months once opened, refrigerate and eat within three months.


1 Combine all ingredients in a wide, non-reactive pot (give yourself at least 4 quarts of space to work with). Place pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium and simmer gently, stirring regularly, until slightly thickened.

2 As the chutney gets closer to done, make sure to stir every minute or so to prevent scorching. You’ll know the chutney is finished cooking when you can pull your spoon through the chutney and the space you’ve created doesn’t fill in immediately.

3 Another way to determine whether the chutney is done is a method popular in vintage canning books. You scoop a small spoonful out of the pot and watch how it behaves once in the bowl of the spoon. If it runs to the edges, it’s not there yet. However, if it sits in a high mound, it is done.

4 When the chutney is nearly done, prepare a small boiling water bath canner and three jars. Prepare jars and lids according to manufacturer’s instructions.

5 When chutney is done, remove pan from heat andf unnel into prepared jars, leaving ½-inch headspace. Remove air bubbles, wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.


Pear-Apple Chutney Recipe

I tried this chutney and had to have the recipe so that I could make it myself. It was sooo good! I was shocked at what went into making this awesome and flavorful chutney but I also know that this recipe will be a premanent stay to can and keep stocked every year. Read more :D See less

  • spicy
  • fruity
  • yummy
  • pears
  • apples
  • peaches
  • lemons
  • oranges
  • raisins
  • garlic
  • brownsugar
  • homey
  • boil
  • spicy
  • fruity
  • yummy
  • pears
  • apples
  • peaches
  • lemons
  • oranges
  • raisins
  • garlic
  • brownsugar
  • homey
  • boil

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 1/2 t. peppercorns
  • 5 firm pears, peeled, cored and chopped
  • 3 cooking apples, peeled, cored and chopped
  • 3 fresh peaches, peeled and chopped
  • 2 tomatoes, peeled, core taken out of the top and chopped
  • 2 lemons, finely chopped (I peel the lemon before chopping, personal choice)
  • 1/2 orange, finely chopped (I peel the orange before chopping, personal choice)
  • 2 c. cider vinegar
  • 1 (16 oz.) pkg. brown sugar
  • 1 (15 oz.) pkg. raisins
  • 1 (8 oz.) can water chestnuts, drained and sliced
  • 1 (2 2/3 oz.) jar crystallized ginger, chopped
  • 1 clove garlic, crushed
  • 3 T. mustard seeds
  • 1 T. ground ginger
  • 1 T. worcestershire sauce
  • 1 1/2 t. salt
  • 1/2 t. ground cinnamon
  • 1/4 t. cayenne pepper
  • 1/4 t. ground allspice

Ingredients

  • 1 1/2 t. peppercornsshopping list
  • 5 firm pears, peeled, cored and chopped shopping list
  • 3 cooking apples, peeled, cored and chopped shopping list
  • 3 fresh peaches, peeled and chopped shopping list
  • 2 tomatoes, peeled, core taken out of the top and chopped shopping list
  • 2 lemons, finely chopped (I peel the lemon before chopping, personal choice) shopping list
  • 1/2 orange, finely chopped (I peel the orange before chopping, personal choice) shopping list
  • 2 c. cider vinegarshopping list
  • 1 (16 oz.) pkg. brown sugarshopping list
  • 1 (15 oz.) pkg. raisinsshopping list
  • 1 (8 oz.) can water chestnuts, drained and sliced shopping list
  • 1 (2 2/3 oz.) jar crystallized ginger, chopped shopping list
  • 1 clove garlic, crushed shopping list
  • 3 T. mustard seedsshopping list
  • 1 T. ground gingershopping list
  • 1 T. worcestershire sauceshopping list
  • 1 1/2 t. saltshopping list
  • 1/2 t. ground cinnamonshopping list
  • 1/4 t. cayenne peppershopping list
  • 1/4 t. ground allspiceshopping list

How to make it

  • Tie the peppercorns up in a piece of cheesecloth.
  • Add the peppercorns and rest of the ingredients to a large pot.
  • Bring mixture to a boil lower heat and simmer, uncovered, for 2 hours, stirring occasionally.
  • Remove peppercorns in cheesecloth.
  • Pour mixture into hot sterilized jars, leave 1/4 inch headspace.
  • Remove air bubbles wipe jar rims.
  • Cover at once with metal lids and screw on bands.
  • Process jars in boiling water bath for 10 minutes.
  • Let cool.