Pear Chutney Recipe

Name: Pear Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-size lemon; 1 3/4 pounds very firm Anjou pears; 1/2 pound onion (2 small onions), peeled and cut into 1-inch chunks; 4 slices peeled fresh ginger, about the size of a quarter; 4 cloves garlic, mashed and peeled; 2 dried chili peppers, ground in a spice grinder or 1 teaspoon chili powder without cumin; 1/2 teaspoon yellow mustard seed; 4 teaspoons mango powder; 1/4 teaspoon ground cardamom; 1/4 teaspoon tumeric; 1/4 teaspoon anise seed; 1 teaspoon kosher salt; 1 1/4 cups packed light brown sugar; 1/2 teaspoon dried oregano; 1/4 teaspoon freshly ground black pepper; 1/2 cup walnut pieces; 1 can water chestnuts (8 ounces), left whole if small, halved if large; 2 additional tablespoons fresh lemon juice

Servings: persons

1 medium-size lemon
1 3/4 pounds very firm Anjou pears
1/2 pound onion (2 small onions), peeled and cut into 1-inch chunks
4 slices peeled fresh ginger, about the size of a quarter
4 cloves garlic, mashed and peeled
2 dried chili peppers, ground in a spice grinder or 1 teaspoon chili powder without cumin
1/2 teaspoon yellow mustard seed
4 teaspoons mango powder
1/4 teaspoon ground cardamom
1/4 teaspoon tumeric
1/4 teaspoon anise seed
1 teaspoon kosher salt
1 1/4 cups packed light brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/2 cup walnut pieces
1 can water chestnuts (8 ounces), left whole if small, halved if large
2 additional tablespoons fresh lemon juice

1
Bring a large pot of water to a boil with 5 8-ounce or 10 4-ounce canning jars and their lids.
2
Peel the zest from the lemon with a vegetable peeler and set aside.
3
Squeeze the lemon.
4
Place the juice in a large bowl.
5
Peel pears, core them and cut into 1-inch to 2-inch chunks.
6
Place in the bowl with lemon juice, toss to coat with the juice and reserve.
7
Place the lemon zest, onion, ginger slices, and garlic in the work bowl of a food processor.
8
Process until coarsely chopped.
9
Scrape into a 2 1/2-quart souffle dish.
10
Add spices, salt and sugar.
11
Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 5 minutes.
12
Remove from oven and stir well.
13
Add reserved pears with any lemon juice in the bottom of the bowl.
14
Stir in remaining ingredients except water chestnuts and additional lemon juice.
15
Cover tightly with microwave-oven plastic wrap.
16
Cook at 100 percent power for 10 minutes or until pears are tender when pierced with a knife.
17
Leaving dish in oven, prick plastic to release steam and uncover.
18
Stir in water chestnuts.
19
Re-cover and cook at 100 percent power for 2 minutes.
20
Remove from oven.
21
Prick plastic to release steam and uncover.
22
Stir in lemon juice and divide chutney among sterilized jars.
23
Store, tightly covered and refrigerated, for up to six months.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 medium-size lemon, 1 3/4 pounds very firm Anjou pears, 1/2 pound onion (2 small onions), peeled and cut into 1-inch chunks, 4 slices peeled fresh ginger, about the size of a quarter, and more.

Yes, Pear Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pear Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions