Pear chutney
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Serves:     people
Notes from Anna
  • To sterilise jars and their lids, wash thoroughly in warm, soapy water, rinse and drain upside down on kitchen paper. Place on a baking tray in a preheated oven at 140°C (120˚C fan/Gas 1) for 15-20 minutes.
  • Pears are often overlooked, make the most of this delicious and versatile autumn fruit with this easy chutney which keeps for six months unopened.


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  1. Peel and core the pears and apples and cut into chunky pieces. Peel and finely slice the shallots. Roughly chop the prunes.
  2. Put the pears, apples, prunes, sultanas, shallots, sugar and cinnamon stick into a large shallow pan. Pour 300ml of the vinegar over the fruit, add a little salt and bring slowly to a gentle simmer, stirring frequently until the sugar has dissolved completely.
  3. Continue cooking for approximately 25 minutes or until the fruit is tender but has not lost its shape.
  4. Pour in the remaining vinegar and continue cooking for another 30 minutes, stirring frequently, until the mixture is thick and syrupy.
  5. Divide the hot chutney between 6 sterilised jars and seal. Store in a dark, cool place and leave to mature for one month before eating.

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