Spicy pear chutney

We have a glut of pears at the moment – a result I think of this fantastic spring and summer! Sadly the pears have rarely been very tasty over successive years so I always have to find something else to do with them rather than just eating as a fruit.

A couple of years back I did picked pears which kept very well and were used at Christmas along side cold meats and cheeses. This year I have opted to try a pear chutney to go equally well with cold cuts and cheeses. As always I found several recipes that I liked and I took the best of them to create this lovely spicy chutney. The star anise gives it a real depth of flavour and the chillies a bit of a kick – which I always like!

Spicy pear chutney

A lovely spicy chutney made from home grown pears – perfect to serve with cheese or cold meats
Prep Time 30 mins
Cook Time 2 hrs
Cuisine Country kitchen
Servings 4 Jars


  • Large pan
  • 4 clean and sterilised jars


  • 1 kg pears
  • 3 Onions
  • 40 g Minced ginger
  • 6 Cloves garlic minced
  • 200 g Light muscavado sugar
  • 100 g Dark muscavado sugar
  • 125 g Raisins
  • 125 g Sultanas
  • 500 ml Vinegar I used a mix of cider and malt
  • 2 Star anise
  • 3 Dried red chillies
  • 2 Fresh green chillies
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 tsp Garamasala
  • 1 tsp Chilli powder
  • 1 tsp Turmeric
  • 1.5 tsp salt


  • Peel core and chop the pears. Chop the onions.
  • Add chopped pears and onions to the pan along with the vinegar, sugar, dried fruit, ginger and garlic and spices.
  • Bring to the boil then simmer on a low heat until the pears are soft. Allow to cool.
  • Once cool add to the cleaned jars. Store in a cool dry place.
Keyword Chutney, spicy
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Debbie Harris

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