Pear Ginger Chutney


I’ve already confessed that I’m a condiment addict so, now that the truth is out in open, I can be honest about the number of preserves, sauces and chutneys I make each fall.  Although most are prepared in the same way the recipes differ greatly in their tastes and uses. Pears are one of my favorite fruits and this chutney really shows off their flavor.  I serve this with lamb and pork, either as a side dish or as a glaze applied during the last few minutes of cooking.

The vinegar and sugar content of this chutney are high so I put it in several large glass jars and keep it in the refrigerator.  It will safely last one year with no loss of flavor.  It does make a wonderful gift if you choose to pack it in decorative glass jars. Process for 15 minutes in a water bath

If you appreciate what wonderful condiments can add to everyday meals I hope you will try this recipe.  If you are thinking that the recipe doesn’t sound special enough, let me tell you that you are mistaken.  This one is fantastic!

Pear Ginger Chutney
  • 5 pounds pears (I used Bartletts), peeled and chopped
  • ½ cup green pepper, chopped
  • 1-1/2 cup raisins
  • 4 cups sugar
  • 1 cup crystallized ginger, chopped
  • 2 cups cider vinegar
  • ½ teaspoon each salt, cloves, and allspice
  • 3 cinnamon sticks
  1. Mix all ingredients and simmer for 3 hours until dark and syrupy. You won't believe that the mixture you start with will end up a thick, caramely, intensely flavored pear chutney. The original pale, soupy pear mixture will slowly turn into something wonderful over the 3 hours of simmering. I just put the pot on low heat, uncovered, and let is simmer on the back burner, stirring occasionally, until dark and thick. The sweetness of the syrup is cut by the spiciness of ginger and the tartness of cider vinegar.
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  1. Kris says

    This looks fantastic Cathy. I love pears, and can't wait to make this. We are going to be apple picking near us soon, and they also have wonderful pears. So I will buy a box and make this for sure!!!

  2. From the Kitchen says

    Cathy, this will be simmering on the back of my stove posthaste! I'll do the water bath so that I can share with friends. I'll be picking up pears at tomorrow's market and have a bevy of jars already lined up waiting for a treat to hold.

    Have a great weekend.


  3. My Carolina Kitchen says

    How gorgeous Cathy. I could easily become addicted to this chutney. It would make a great gift as others have suggested.

  4. Cindy says

    This has me salivating. Cooking Light has an article on pears in their October issue. A pear cocktail caught my eye. Now I have two things to do with all those fall pears.

  5. SavoringTime in the Kitchen says

    I'd have to lie to my husband about the raisins and green pepper but this chutney sounds fantastic, Cathy. Beautifully photoed!

  6. My Little Space says

    Such wonderful chutney! I have to try out some chutney soon. Thank you, Cathy. Hope you're enjoying your weekend.
    Regards, Kristy
    p/s thank for the reply regarding the roasted pepper.

  7. Foodessa says

    This chutney sounds heavenly…a dessert in a jar ;o) Too bad my Hubby is kind of adverse to pears…still am very disappointed about this one. Oh well, I'll have to figure out a much smaller version to please myself ;o)

    Have a fab weekend,

  8. PreeOccupied says

    Awesome looking chutney. Interesting ingredients too. I love ginger in my tomato chutney, never had a pear chutney though!

  9. Kathleen says

    I bet that tastes good on pork! It is great it lasts in the frig, so it is ready when you are!
    My new frig came! I have to email you about the great deal I got. I was afraid to say anything till I actually saw it in my house!

  10. Cooking Gallery says

    The recipe sounds great! I am sure this chutney would taste wonderful with almost any kinds of meat or even poultry.

  11. Pondside says

    Two things grabbed me here
    – the title of the post, because there's no way I could ever resist the words 'pear' and 'chutney'
    – your confession that you are, like me, a condiment addict!!
    I'll be making this when I'm home at the end of the month. It sounds a little like a chutney I make with Italian plums and ginger.

  12. Chef Dennis says

    A good chutney is such a wonderful accompaniment it adds so much depth to a meal, your chutney looks so delicious and so rich in flavor!
    thanks for sharing this wonderful recipe!

  13. Raina says

    This sounds so good Cathy! When I worked in Boston, there was a sandwich shop that made a roastbeef sandwich on a french baguette with a sweet and spicy fruit chutney which I loved. This reminds me of that. I am really looking forward to trying it..thanks:)

  14. Barbara says

    Gosh, that's a beautiful chutney, Cathy! I use Major Grey's all the time and now I'm wondering why I don't make it myself. If you use basically the same recipe with other fruits, I'm going to do a little investigating and then try it.

  15. The Japanese Redneck says

    I just went out yesterday to buy crystalized ginger for another recipe I wanted to try. I bought extra and now might really need to try this since we have an abundance of pears right now.

  16. Jamie says

    Wow does that look beautiful! Rich and lush and exotic! I keep promising myself to make chutney but never do. This one is stunning!

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