About this recipe: This pear chutney is deliciously sweet and spicy - perfect for roast meats or in cheese sandwiches. Add extra chilli if you like an extra spicy chutney!
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It is very tasty and sweet. I added two small red chillies and that gave it a lovely heat but not too hot. I used canned chopped tomatoes, which I didn't realise had tomato juice in it until I added them. After tasting I would say that it was still yummy but potentially more juicy than was intended. Very easy recipe to make. It made 8 small sacla size jars. - 16 Nov 2014
Made this and found not only is the cooking time very ambitious (it will take considerably longer than 45mins to cook down), but the chutney was very wet. Found it too spicy too, so to fix all issues, I boiled down some bramley apple with very little vinegar and some sugar, plus a little smoked paprika. Added this to the original mix and boiled a bit longer. The result was passable and less wet and spicy. It will make a reasonable addition to the cheese board at Christmas. - 03 Dec 2015
I did add a lot of chile to take the edge off the sweetness. Used homegrown tomatoes, chiles and pears as well! I probably needed more liquid - I had to bash out the bubbles. - 06 Mar 2015