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Pear chutney on a platter

Pear Chutney

  • Author: caroline
  • Total Time: 55 minutes
  • Yield: 8 1x


A mildly spiced and sweet pear chutney. Plus, it’s super simple to make! Works great as part of a cheese platter or smothered over crusty bread.

The default recipe makes around 8 portions


  • 550g /19oz firm pears, peeled and diced
  • 60g / 1/3 cup light brown sugar
  • 60ml / 1/4 cup apple cider vinegar
  • 1/4 tsp allspice (or one whole allspice, crushed)
  • 1 tsp ginger paste (or 1/2 tsp freshly grated ginger)
  • 1 clove garlic, minced
  • pinch of nutmeg


  1. Add all the ingredients into a large saucepan and season well. Stir to combine.
  2. Place the pan over medium heat and bring to a light simmer. Leave to simmer for around 45 minutes – 1 hour until the pears have softened (but not lost their shape) and the juices have reduced. You should be able to run a wooden spoon along the bottom of the pan and it to leave a gap along the bottom that doesn’t pool with the liquid.
  3. Allow to cool and then place into a sterilised jar (see notes below). The chutney will keep for 1 month in the fridge.


  1. To sterilise the jar wash it well under hot soapy water. Then transfer to a warm oven (around 150C / 300F). Leave for 20 minutes until dry and cool before using. 
  2. While you can use more varieties of pear for this recipe, make sure to use ones which are a little under-ripe and firm. 
  3. You can swap ground cloves for the allspice, cinnamon for the nutmeg and thyme for the coriander. Feel free to customise to make it based on your tastes/what you have in. 
  4. The flavours in the chutney will develop more over time, so it’s actually best to make it a few days in advance. 
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Chutney
  • Method: Hob
  • Cuisine: British


  • Serving Size: 1
  • Calories: 72
  • Fat: 0g
  • Carbohydrates: 14g
  • Protein: 0g

Keywords: pears, chutney, side, sauce, cheese plate, condiment