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Kirstie Allsopp
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Clarissa Dickson Wright
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Victoria Cranfield

Pear Ginger Chutney Recipe

Learn how to make this warming chutney that compliments cheese and pates.
  • 3.2kg (7lbs) prepared pears
  • 580ml (1 pint) white wine vinegar
  • 340g (12 oz) saltanas
  • 900g (2lb) white onions
  • 680g (1.5 lbs) white sugar
  • 227g (8oz) fresh root ginger
  • 1 tbsp sea salt
  • 1/2 tsp cayenne pepper


Slice onions, peel and fine chop ginger and simmer in the wine vinegar

When the ginger is soft add peeled and coarsely chopped pears, salt, spice and saltanas bring back to full heat and simmer for 10mins.

Add the sugar and simmer until there is little loose liquid. Stir from time to time to prevent the chutney catching on the bottom of the saucepan.

Decant into sterilized jars

Depending on the variety of pear some retain shape more than others, the riper and fuller flavoured pears are best. Keep for a month before use.

Chutneys can be made over a 24 hour period, taste a little of the finish chutney before bottling to check it is to your taste, for more heat add another half tsp of pepper

Makes approx 12lbs chutney