Pear Chutney

Southern Living
Pear ChutneyRecipe
Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins

This chutney pairs well with pork or curry dishes.

11 (6-ounce) jars (serving size: 2 tablespoons)


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4 1/2 pounds firm ripe pears, peeled and chopped
1 small green bell pepper, minced
1 cup raisins
4 cups sugar
1 cup crystallized ginger, chopped
3 cups white vinegar
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 (3-ounce) package liquid pectin


Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.

Pour hot chutney into hot, sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process jars in boiling-water bath 5 minutes.

Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.

Created date

October 2003

Nutritional Information

Calories 156
Fat 0.3 g
Cholesterol 0.0 mg
Sodium 109 mg