Pear and ginger chutney

    1 hour 50 min

    This pear and ginger chutney is one of life's little pleasures; a great way to use up a large amount of pears and enjoy them over and over again for months to come. Serve with cold meats, bread and cheese.


    Dorset, England, UK
    55 people made this

    Makes: 13 (200g) jars

    • 25g root ginger, peeled and chopped
    • 1 teaspoon cloves
    • 2.7kg pears, peeled and chopped
    • 450g onions, chopped
    • 3 oranges, zested and juiced
    • 750g granulated sugar
    • 900ml red wine vinegar

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Tie the root ginger and cloves in a piece of cheesecloth or muslin and combine with all of the other ingredients in a large saucepan. Slowly bring to the boil, then reduce the heat and simmer for 1 1/2 hours until the chutney is thick and well cooked together.
    2. Remove and discard the muslin bag and spoon the chutney into sterilised jars while it is still hot. Seal with airtight, vinegar-proof lids.
    3. Store in a cool, dark place until needed for use. Once opened, store in the fridge.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (2)


    Took two of us almost an hour to prepare, not 20 mins.! Simmered for at least 2 hours and still very runny, so strained some liquid off, boiled up again but still runny. Put into jars in hope it would be okay but we tried it and it was much much too sweet. It was horrible - a waste of pears and time. Never again! Dont know what I did wrong as I followed the recipe to a tee!  -  15 Oct 2015


    this is a really lovely chutney, I made it last year with my windfall pears, I added some crystalised ginger for added punch. Going to make some again soon.  -  02 Sep 2015