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Spiced Pear Chutney

All the pears are ripening on our tree now and I am in a rush to get as much done with them as I can before its too late.  I made the crumble the other day and then I made this delicious Spiced Pear Chutney!  I call it Autumn in a Jar! 

You really can't go wrong with making a delicious chutney. It is a gift that will give back to you all the year through!

We love chutneys in this house.  In fact chutney was one of the first things I learnt to make when I went to Culinary College. It is a very British thing. I think I could make a chutney out of just about anything. 

When I was at college we were taught the very basics of making a chutney. You need something sweet and something sour, something spicy and a whole lot of spark!

A chutney is a spicy condiment/relish which contains the perfect balance of sweet, sour and spicy!  Mango chutney is a favourite, but there is no end to the types of chutney you can create if you stick to a simple rule of thumb. 

Whereas relishes mostly contain vegetables a chutney is largely based on a fruit.  And you want a perfect balance of the trinity of chutney which is as I said above, sweet, sour and spicy!

This one is largely composed of pears and onions with some dried cranberries. You could also use sultanas if you wished.  DO be sure to use firm pears, not soft ones. 

Mine were not very ripe which is perfect for chutney as they held up their shape well in the long cooking process.  You want to be able to tell that there is pears in it, or why make it?

The sour comes from the use of Cider Vinegar!  I love Cider vinegar and it goes very well with the fruity orchard-infused flavour of pears.  

Apples and pears, pears and apples  . . .the two things just go together like peas and carrots. They have a natural affinity with each other and I don't think that it is any surprise that the two are ripe at the same time of the year.

There is plenty of brown sugar in this chutney, which adds an almost sweet smokey depth to the flavour and then there is the spice  . . . 

You can never go wrong with a bit of spice. This chutney has them in abundance. Each of them highlighting and showcasing the fabulousness of those pears!

Spiced Pear Chutney

Ground cumin, ground coriander, ground cinnamon and for some heat, ground cayenne pepper!  I used 1/2 tsp for the whole recipe, which might seem like a lot, but trust me when I say it balances out well in the mix.

You want your chutney to have a bit of a kick without going over the top. That special kick is what makes a chutney so special and quite different than most other pickles and preserves.

We are really going to be enjoying this over the winter with all sorts.  Perfect on cheese trays, in sandwiches,  and with cold sliced meats. Boxing Day Lunch with all of he cold leftovers from Chrismas day would not be the same without a jar of chutney on the table.

I will let you in on a little secret here. A dollop or two added to a stew, or soup, or yes  . . .  Swiss Steak, goes fabulously and will have your guests and family wondering just what is that special ingredient you use to make your cookin' taste so good!

 Pear Chutney. This is so delicious and it will have your kitchen/home smelling great for a few days after cooking it! 

Aside from the deliciousness it is also very easy to make.  Delicious and easy,  not to mention a great air freshener! That is a combination which is pretty hard to beat.

Yield: 3 Pints

Spiced Pear Chutney

prep time: 35 minscook time: 1 hour and 45 minstotal time: 1 hours and 80 mins
Something delicious to make with your pear glut.


2 pounds firm pears, peeled, cored and diced
1 1/2 pound brown onions, peeled and diced
2 fat cloves garlic, peeled and minced
150g dried cranberries (1 cup)
400g soft light brown sugar (2 cups, packed)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1 1/2 tsp salt
710ml cider vinegar (3 cups)
160g tomato puree/paste (5 1/2 ounces)


Prepare the pears and onions. Place them into a large deep saucepan. 
Cook over medium heat, stirring occasionally.  Add the remaining
ingredients.  Bring to the boil, then reduce to a low simmer.  Cook for 1
 to 1 1/2 hours until it is the consistency you want, stirring it
often.  Ladle into hot sterilised pint jars, wipe jar rims, and seal.
Created using The Recipes Generator

Spiced Pear Chutney    

 This content (written and photography) is the sole property of  The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com

Marie Rayner
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  1. I have a bumper crop of pears this year and I love chutney, so this is perfect for me! I can't wait to try it out.

    1. Oh, I know I have said it before, but at the risk,of repeating myself, you are in for a real treat Marie! Xo

    2. It's on cooking now and the kitchen smells amazing. We have very gusty weather today, so luckily I picked a huge quantity of apples and pears yesterday. We are taking a load of them to the local cider maker. For a small fee they will turn them into cider for us. I've preserved some and am now making the chutney. I made rhubarb chutney earlier in the summer and look forward to adding this to our store cupboard for winter.

    3. Oh, I bet your rhubarb chutney is amazing Marie! I love rhubarb and can almost taste it! I do so hope you enjoy this chutney! Xo

  2. Getting jar and the rest of ingredients ready to make this on Saturday. How long will it keep for? Xo

    1. Hi there, properly processed it will last up to a year and beyond. I process mine in the intant pot on the canning setting for 45 minutes, or in a water bath on top of the stove for the same amount of time. Proper seal every time! If you would like to know more, email me!

  3. Just grabbed some pears from the allotment. Was so stuck what to do with them but after reading this I cannot wait to start making my chutneys with them!
    I also have a lot of apples and some green tomatoes ( blight started so had to pick) are either of these good for a chutney?
    Thanks for posting this it’s great x

    1. Thanks Mrs S. I make a fabulous pickle with Green Tomatoes. You can find my recipe here: https://www.theenglishkitchen.co/2020/08/green-tomato-chow.html

      I also do a beetroot chutney: https://www.theenglishkitchen.co/2017/08/beetroot-chutney.html?m=1

      And a plum chutney: https://www.theenglishkitchen.co/2012/07/nigels-hot-and-sweet-plum-chutney.html?m=1

      Oh and a really delicious Christmas one: https://www.theenglishkitchen.co/2013/12/christmas-chutney.html

  4. Hi, How long so you need to leave the chutney before it is ok to eat? Thanks

    1. You can actually eat it right way, however the flavour will improve and ripen as it sits. I recommend no less than two months for optimum flavour!

  5. Is that 2 lbs of pears weighed before being chopped and cored or wrighed after? Thanks

    1. That is weighed before peeling, coring and chopping Jonny! Hope this helps and that you enjoy the chutney!

  6. Made this today, I've added a bit of fresh ginger to one batch
    Please don't take offence but mixing imperial and metric weights, then the cup measurement is a bit of a faff converting everything to one system, otherwise a fab recipe thank you

    1. I can't see where I have done that? I suppose you are talking about pounds. Sorry about that! Glad you enjoyed the recipe however. Ginger sounds a lovely addition. xo

  7. Hi there, about to start cooking this recipe - is that really 710ml vinegar? It seems a lot? Thanks.

    1. Yes it is the right amount. Its not a lot. I am sorry for the late response, but I was in bed.

  8. Thank you, Marie - going to make it this afternoon.

    1. I hope you enjoy it! The longer it sits, the better it tastes! xoxo

  9. Anything i can use instead of cranberries? About to make it, forgot to buy them! Not sure theyd have them in our local anyway....

    1. Anything sweet and stick would work. Sultana raisins, or even chopped dates! Hope this helps and that you enjoy the chutney! xo


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