Pear Chutney


25 gr root ginger

5 ml spoon cloves

2.75 kg pears, peeled, cored & chopped

500 gr onions, peeled and chopped

100 gr stem ginger, finely chopped

grated rind and juice 3 oranges

400 gr granulated sugar

500 ml red wine vinegar


Tie the root ginger and cloves in a muslin bag, then place all the ingredients in a large pan. 


Stir over a low heat until the sugar dissolves.  Bring to the boil, reduce the heat and simmer for 1 ½ hours or until the chutney is thick.


Remove the muslin bag and spoon while still hot into prepared jars.  Seal with airtight, vinegar proof covers



Use sultana’s instead of ginger.

For a spicier version, use chili’s; garlic; coriander; cumin; black pepper

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Replies to This Discussion

thanks megan,

will try this next year, we had pears coming out our ears this year. 

I definitely recommend doing a small batch with chilis, it gives a lovely kick to the chutney. Found a jar from last year's batch and the flavour is very mellow, can barely taste the chili any more.



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