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Pear Chutney

Pear Chutney


Are you expecting a company? Or, maybe, you just want to make your dinner (or brunch) special? Try to prepare this pear chutney. This flavorful condiment makes appetizers more diverse, a cheese plate luscious, and the taste of a main course richer.

You can add your favorite spices you like to the chutney. Just keep in mind what pairs well with pears.

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The amount of sugar in this recipe is determined by the pear sweetness and your personal taste.

This is easy to prepare and aromatic sauce. It is great with certain kinds of chips, toasts, cheese, with a goat cheese crostini, with pork, beef, poultry, and fish.

Pear chutney is a lovely recipe for fall menu.

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Pear Chutney


7-8 oz jar


  • 12 oz pears, peeled, cored, and cut into pieces
  • 8-12 oz onions (yellow, red, sweet, Spanish), finely chopped
  • 1 tsp sugar (or to taste)
  • 1 tbsp lemon juice
  • 1 jalapeno, seeds removed, finely chopped
  • 1-2 tbsp minced fresh ginger
  • 1 tsp ground cardamom
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves (optional)
  • Salt
  • Black pepper
  • Pinch of cayenne pepper
  • 1 tablespoon white balsamic vinegar (or white wine vinegar, or apple cider vinegar)
  • 1 tablespoon olive oil 




Sprinkle pears with lemon juice and sugar. Let stand for 10-15 minutes.

In a saucepan, heat the olive oil. Add the onion, slightly sprinkle it with salt and cook over low heat for 10 minutes.

Add the jalapeno and ginger and cook for 1 minute.

Add white balsamic vinegar and cook over low heat for 5 minutes.

Add the remaining ingredients, including pears with their juice. Add 2 tablespoons water, bring to a boil and cook over very low heat, stirring occasionally, for 35-40 minutes. All liquids should evaporate.

Fill clean and dry jars with hot chutney. Close lids. Cool.

Store the jars in a refrigerator.

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Cook with pleasure!


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