Pear Chutney Recipe
Ingredients:
- 3 lb (1.4 kg) pears
- 2 cooking apples
- 1 lb (450 g) onions
- 1 lb (450 g) seedless raisins
- 1 teaspoon hot chilli powder or cayenne pepper
- 1 teaspoon ground ginger
- 1 garlic clove
- 1 teaspoon salt
- ½ teaspoon nutmeg
- Juice and grated rind of 2 lemons
- 1 lb (450 g) soft brown sugar
- 1 pint (570 ml) white distilled vinegar
Method:
- Peel, core and chop the pears and apples. Peel and chop the onions. Crush the garlic.
- Put all of the ingredients into a large pan with the vinegar and stir well with a wooden spoon.
- Bring to the boil, stirring occasionally. Reduce to a simmer and continue simmering for around 2 hours, stirring occasionally, or until it is thick.
- Ladle into hot, clean, sterilized jars, cover and seal.
- Label when fully cool.
Makes about 4 lb (1.8 kg) of Pear Chutney. This article will get you started and explain the finer ponts of making your
own chutney: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
Making Your Own Chutneys Help
Making Your Own Chutney?
Filed under All Recipes, Apples, Chutneys, Fruit, Pears, Val's Preserves, Vegetarian Recipes by
Comments on Pear Chutney Recipe »
pauline thompson @ 7:19 pm
made pear chutney last week turned out fine love the website makeing mixed fruit chutney tonight
IRENE HORNER @ 5:49 pm
I MADE SOME APRCOT CHUTNEY ON THE 1ST NOVEMBER AND IT HAS NOT THICKENED UP, I READ YOUR TIPS BUT IS IT TOO LATE TO REBOIL.
THANK YOU
IRENE
Val @ 1:48 pm
You've nothing to lose by trying! Do remember to wash the jars that it's in and re-sterilise. If you still have problems, try a little cornflour mixed with water and add to the pan.
Louisa @ 5:30 pm
I was given some pears and apples so decided to make your chutney. The ingredients sound delicious together – really festive.
Thank you for helping me when my recipe books failed.
BRENDA CUMMINGS @ 7:44 pm
FIRST TIME AT YOUR WEB SIGHT BRILLIANT ON MY FAVOURITE LIST
Caro @ 5:07 pm
If anyone reads this….I've got a lot of windfall pears that are very hard. Could I use them in this recipe, or do the pears need to be ripe?
Val @ 7:33 pm
Couldn't you put them in a tray on a window sill for a few days so they soften up a bit? It'll also make it easier to peel them.
Caro @ 8:17 pm
Thanks, I'll try that (I am a complete novice who only fairly recently came by a garden and had a surprisingly successful first year, hence the chutney making..).
Really pleased to find this site, thank you.
Stella Christie @ 9:14 am
If the pears are very hard, you can try making Spiced Pears, which are better with hard pears.
2lb pears
1lb white sugar
1 pint white vinegar
a few cloves
pared rind of lemon
2 teaspoons allsice berries
small piece of bruised root ginger
stick of cinnamon
Peel the pears, and cut out the core.
Stud each piece with a clove.
Tie up the other spices and lemon rind in a muslin (or cotton) material.
Dissolve the sugar in the vinegar and add the bag of spices.
Simmer the pears in this until they are tender enough to be pierced with a skewer.
This may take a LONG time.
Remove them with a perforated spoon and pack into clean hot jars.
Simmer the vinegar until it is syrupy and cover the fruit with it.
Tie down and seal the jars.
geoff @ 4:52 pm
Put the hard pears with some bananas. they will soon ripen
Gilly @ 8:03 pm
Lovely recipe. Made my first chutney ever today and it is wonderful. Used my garden pears and my grandads apples.
Helen @ 3:15 pm
How long before this chutney has matured and is ready to eat?
Val @ 5:47 pm
Give it at least 8 weeks, 12 weeks if you can manage it!
Charlie @ 12:24 am
I made some of this today. It is an excellent recipe.
Janet @ 11:14 am
What a GREAT site I have now got CHUTNEY MANIA. making all sorts of chutney. So far plum. apple. apple & pear. Pumpkin. still got loads of apples & pears to go at lol. My house smells heavenly