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Pear Chutney

A community recipe by

Not tested or verified by

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A dark, fruity, very tasty chutney that goes well with any cold meat or cheese and biscuits.


Serves: 6-8

  • 3 pounds pears (semi ripe, peeled, cored and chopped small)
  • 1 pound brown sugar
  • 2 cups apple cider vinegar
  • 1 large onion
  • 1 cup raisins
  • ½ cup diced celery
  • ¼ cup diced preserved ginger
  • 1 clove minced garlic
  • ½ teaspoon cayenne pepper
  • 2 teaspoons salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 2 teaspoons mustard seeds


Pear Chutney is a community recipe submitted by Hottie and has not been tested by so we are not able to answer questions regarding this recipe.

  • Put all ingredients into a large boiler with vinegar, and bring to the boil slowly.
  • When pears have softened, add the sugar and continue to cook on a lower heat, stirring now and again so it does not stick. About an hour until it thickens.
  • Put into clean jars straight away and seal. I do this by putting the filled jars in the sink filled with very hot water upside down. When the jars are cooled naturally, take them out of water, dry and label.
  • Tell us what you think