Print Options:

Pear Chutney

Yields10 ServingsPrep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

Check out this recipe for pear chutney. Tangy and sweet, it's everything you want in a chutney and pairs perfectly with cheeses and meats.

Pear Chutney


1 Tbsp Extra Virgin Olive oil
1 onion, sliced
4cm / 1.5in piece ginger, finely diced
1 Tbsp cumin seeds
¼ cup white wine
1kg / 2.2lbs pears, cored and diced into 2cm / 0.7in cubes
2 cinnamon sticks
350g / 12oz soft light brown sugar
300ml / 11.8fl.oz apple cider vinegar
50g / 1.7oz dried cranberries  
50g / 1.7oz walnuts, roughly chopped  

To serve: cheddar cheese  and oat crackers


  1. Set a large heavy-based saucepan with the Olive Oil over a medium heat. Cook the onion for 5 minutes until soft and translucent. Stir in the ginger and cumin. Season, add the wine and cook out for 2 more minutes.
  2. Stir in the pears, cinnamon sticks, sugar, vinegar, cranberries and walnuts. Increase the heat, bring to the boil then reduce to a gentle simmer. Cover with a lid and cook for 1 hour 30 minutes, stirring occasionally, until thick and syrupy.
  3. Divide the chutney among sterilised jars. Cool then seal with lids.
  4. Serve alongside sharp cheddar cheese and oaty crackers.
Nutrition Facts

Servings 0

Chocolate Coconut Mug CakeSpiced Kumara fritters