Sustainability made simple

Simple & Delicious Pear Chutney Recipe

Pear chutney
Foto: CC0 / Pixabay / AndreasGoellner

Homemade pear chutney is sweet, warming, and infused with herbs and spices to give it a delicious, tangy taste. We’ll show you how to make this simple, mouth-watering pear chutney.

Chutney is a kind of fruit or vegetable-based condiment which is preserved using sugar and vinegar. This recipe takes less than an hour to make and is very simple, it uses one pot to slowly cook and infuse all of the ingredients together. You can use any vinegar in this recipe, but it should contain at least 5 percent acetic acid which helps the chutney last longer, balsamic vinegar is a little sweet or white wine vinegar has a stronger taste.

Homemade pear chutney can be served with vegan cheese and crackers, in sandwiches, on a vegan nut roast, with seitan steak and vegetables, or as a dip with mini Indian poppadums or samosas. Chutney also makes a great gift, whether, for the festive season or a special birthday, you can preserve it in jars and add your own homemade labels to make it extra special.

Keep reading for the lowdown on how to make simple and delicious pear chutney.

How to make Simple and Delicious Pear Chutney

Fresh, ripe pears will make the best chutney
Fresh, ripe pears will make the best chutney (Foto: CC0 / Pixabay / ponce_photography)

Yield: 4 cups


  • 5 ripe pears
  • 4 tbsp. olive oil
  • 1 large red onion
  • 1 tsp. fresh, grated ginger
  • 1/3 cup raisins
  • 3 crushed garlic cloves
  • 1/4 tsp. dried crushed red pepper/chili flakes
  • 1 tbsp. white sugar
  • 1/2 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 1/3 cup maple syrup
  • 1/3 cup red wine vinegar


  1. Peel and dice the pears. Put them in a large pot with 2 tablespoons of olive oil. Cook on medium heat for about twenty minutes, until soft — keep stirring to avoid burning.
  2. Place the cooked pears in a large bowl.
  3. Wash and dry the pot and warm two tablespoons of olive oil. Chop the onion into half-inch slices and fry for ten minutes on medium heat, until soft.
  4. Stir in the ginger, raisins, and garlic and continue to fry for five minutes. Add the dried crushed red pepper, sugar, cloves, and cinnamon and cook for a minute, stirring continuously.
  5. Pour in the maple syrup and vinegar and cook for about five minutes, the size should reduce by half.
  6. Mix in the pears and continue stirring for five minutes. To test the texture remove a teaspoon of the mixture and place it on a small plate, refrigerate for five minutes. Check the consistency and if you feel it’s still too runny, continue cooking for a further five minutes.
  7. Let it cool and put in sterilized glass jars with lids. If preserved properly it can last in the pantry for up to six months (unopened), once opened refrigerate and consume within a month.

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