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Pear Chutney


  • 3 cups cider vinegar
  • 2 pounds brown sugar
  • 6 pounds firm pears, cored, peeled and chopped
  • 2 medium onions, chopped
  • 2 cups golden raisins
  • 1/2 cup diced preserved ginger or 3 tablespoons chopped fresh ginger root
  • 2 cloves garlic, minced
  • 1 teaspoon cayenne pepper
  • 4 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 4 teaspoons mustard seed


  1. In a large, heavy kettle, bring vinegar and sugar to a boil and stir until sugar dissolves.
  2. Add all remaining ingredients and bring back to a gentle boil. Lower heat and simmer, uncovered, over very low heat, stirring occasionally. Chutney should be thick and will take 1 1/2 hours or longer to reach correct consistency.
  3. Pour into sterilized jars and seal.
  4. Store in a cool place.

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