See more
Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins Photo by: Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins

Pear Chutney

This chutney pairs well with pork or curry dishes.

This recipe goes with Herbed Pork Tenderloin With Parmesan-Pepper Toasts

Southern Living OCTOBER 1998

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 156
  • Fat: 0.3g
  • Cholesterol: 0.0mg
  • Sodium: 109mg

Go to full version of

Pear Chutney recipe