Chef’s Cookbook – Spiced Pear Chutney

Chef’s Cookbook – Spiced Pear Chutney


the perfect balance of sweet, sour and spicy, ThIS chutney will last in sealed jars for many months, enjoy with some quality cheeses and crackers, and it also works very well with many varieties of pates and terrines


  • 600g diced onion
  • 8 peeled cloves of garlic
  • 60ml olive oil
  • 800g diced pear
  • 1kg diced apple
  • 4 oranges zested and juiced
  • 8 tsp ground coriander
  • 4 tsp turmeric
  • 2 tsp cayenne pepper
  • 6tsp paprika
  • 6tsp ground ginger
  • 230g unsalted butter
  • 500g raisins
  • 600g red wine vinegar
  • 600g caster sugar
  • 600g brown sugar
  • 600g diced tomatoes


  • Add all ingredients to a suitable sized pot
  • Cook out the ingredients on a low heat for several hours stirring often to ensure it doesn’t burn
  • Once the mixture has become thick and reduced to approximately ¼ of the original volume it will be ready
  • Check the balance of flavour, if it is too sweet you can add more vinegar until a more balanced flavour is achieved, in comparison, if the chutney is too sharp you can add more sugar but be sure you allow the sugar enough time to dissolve into the mixture
  • Cool in containers without a lid, covering loosely with a tea towel until cool enough to place in Kilner jars and seal