Apple Pear Chutney

Apple Pear Chutney Recipe

Photo: Romulo Yanes

Yield: 6 jars (8 cups) (serving size: 1/4 cup)


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1 tablespoon olive oil
2 large shallots, finely chopped
2 tablespoons yellow mustard seeds
3/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds red apples, such as Gala, Braeburn or Rome, cored and cut into 1/2-inch dice
1 3/4 pounds firm-ripe pears, cored and cut into 1/2-inch dice
1 cup apple cider vinegar
1/2 cup honey
4 2-inch pieces lemon zest
1 tablespoon minced fresh ginger
1 cup golden raisins or dried cranberries


Prep: 30 Minutes
Cook: 55 Minutes

1. In a heavy 4- to 5-quart pot, warm oil over medium-low heat. Add shallots and cook, stirring often, until soft, about 4 minutes. Add mustard seeds, red pepper flakes, salt and pepper; cook, stirring, for 1 minute.

2. Stir in remaining ingredients except raisins. Raise heat to medium-high; bring to a boil. Lower heat and simmer, stirring occasionally, until most liquid has evaporated, 45 to 50 minutes. Remove from heat. Stir in raisins; let cool. Divide among 6 clean and dry 1 1/4-cup-capacity jars with lids. Keep refrigerated.

Created date

November 2014

Nutritional Information

Calories 65
Fat 1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 15 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 76 mg
Calcium 12 mg