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Sweet & Sour Pear Chutney served in a jar
Spiced pear chutney with a hint of ginger and cinnamon

Sweet & sour pear chutney

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Making chutney elevates an ancient preservation method to an art form. The essence uses fruits' natural pectin and added sugar for thickening, while vinegar's acidity preserves and counterbalances flavours. Pear's granular texture is exciting here; slow cooking allows spices to fully permeate the fruit flesh.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 125 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Medium saucepan (heavy-bottomed to prevent burning)
  • Wooden spoon (for stirring)
  • Chopping board and sharp knife
  • Sterilised jar (for storage)

Allergen Information

⚠️ Sulphur dioxide (in vinegar/raisins)

Instructions

1 ✓

Prep vegetables and fruit: peel and core pears, cut into approx. 1x1 cm cubes. Finely chop onion.

Tip: Aim for uniform cubes for even cooking (heat distribution).
2 ✓

Pour cider vinegar and brown sugar into a saucepan.

Tip: Vinegar acidity helps keep pear colour; caramelising sugar adds depth.
3 ✓

Heat sugary vinegar over medium flame until crystals dissolve completely.

Tip: Don't boil hard initially, just melt the sugar.
4 ✓

Add cubed pear, onion, and raisins to the syrup.

Tip: Onion flavour mellows and sweetens during cooking.
5 ✓

Sprinkle in spices: ginger, cinnamon, salt, and pepper. Add lemon zest now if using.

Tip: Salt is essential to highlight sweet flavours (flavour enhancement).
6 ✓

Bring to a boil, then reduce heat to lowest setting.

Tip: Slow cooking lets fruit pectin release and thicken sauce naturally.
7 ✓

Simmer uncovered, stirring occasionally, for 25-30 minutes until liquid thickens like runny jam and pear becomes glassy translucent.

Tip: It's ready when you can draw a trail on the pan bottom with a spoon and sauce flows back slowly.
8 ✓

Remove from heat and let cool. Serve lukewarm or cold.

Tip: During cooling, pectin further sets the chutney texture (gelling).

Recipe FAQ

Why isn't the chutney thickening?
Likely the pear released too much juice or wasn't cooked long enough. Cook further on low heat without lid to evaporate water.
Can I use soft pears?
Not recommended. Overripe, soft pears mush into jam, not chunky chutney.
How long does it keep?
In the fridge in a clean jar for 2-3 weeks. If sterilised and sealed, it lasts months.

Ingredients

  • 500 g Pear (firm variety)
  • 1 pc Red onion
  • 100 g Brown sugar
  • 100 ml Cider vinegar
  • 50 g Raisins
  • 1 tsp Ground ginger
  • 1 pinch Ground cinnamon
  • 1 pinch Salt
  • 1 pinch Ground black pepper
  • 1 tsp Lemon zest (optional)