Comments on: Pear Chutney Recipe

By: P.Smith

P.Smith — Mon, 12 Dec 2011 15:36:43 +0000

Thicken your chutney with arrowroot as cornflour will turn the chutney cloudy

By: Sue F

Sue F — Mon, 05 Dec 2011 14:43:21 +0000

Any ideas what to serve pear chutney with please.

By: Autumn19

Autumn19 — Mon, 21 Nov 2011 12:05:22 +0000

Made this last week and it is fantastic, so yummy going down a treat with family and friends – thank you your site is a great find

By: Hazel

Hazel — Thu, 13 Oct 2011 08:41:39 +0000

My Conference pears just dont seem to want to come off the tree & frosts are due. Can I just pull them off & use the tips for ripening them as I really want to make this yummy sounding chutney? Thanks for a great site, I've used lots of the recipes already. Recommend the Orange/Chillie Chutney

By: lisa daw

lisa daw — Tue, 11 Oct 2011 09:38:26 +0000

Love this site – just got my first allotment and always get given veg and fruit from family, I used oranges instead as thats what I had and can't get to the shops. It is cooking at this min and is smelling divine, making it up for christmas hampers to go with me mincemeat, spiced apple chutney, christmas pud and cake, think it is going to be a hit

By: eileen Goulden

eileen Goulden — Sun, 02 Oct 2011 09:38:09 +0000

An excellent site. It answered all my queries as well as substuting white wine vinegar instead of cider vinegar. Am off to make it now. Thanks

By: Stephanie

Stephanie — Fri, 30 Sep 2011 15:46:05 +0000

Just made the Pear & Apple chutney, didn't have enough raisins so added a bit of carrot. Am looking forward to tasting it when it cools down. Thanks for the recipe. Am going to make the Pear & Apple jam now as have loads of pears to use up.

By: Kay

Kay — Thu, 29 Sep 2011 10:02:27 +0000

Just come across this recipe as I'm looking for one instead of the Good Houskeeping one I used which was a disaster. Burnt in the pan, so I have wasted ingredients and a pan I don't think will survive. Anyway, 2 questions:
- what IS the best sort of pan to use?
- I'm not fond of garlic, will it be too detremental to the taste to leave it out?

By: Val

Val — Thu, 22 Sep 2011 14:34:14 +0000

I'm afraid io say that it could well go mouldy. If the chutney can get out, air can get in. I would tip it back into the pan and re-boil, you may also find that it reduces the amount of liquid as well and makes it less runny. Re-wash and re-sterilize the jars before you pot it back up.

By: Maire

Maire — Thu, 22 Sep 2011 14:07:17 +0000

I made this yummy chutney on Tuesday night. Doubled all quantities and so it took an age to come to the boil and didn't quite set which I'm not particularly bothered about except for when I jarred it up. I usually put cling film over the top of the jar then the lid on tight and then turn the jar upside down and leave it for a minute or two. However, as my chutney was a bit runny some has escaped from some of the jars!! Does this mean the chutney will go mouldy as the jars are not properly sealed and airtight? Please tell me I don't have to empty all the jars out and start again …..