Pear & dried apricot chutney

Pear & dried apricot chutney

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(10 ratings)

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Cooking time

Prep: 20 mins - 25 mins Cook: 1 hr, 30 mins Ready in 2 hours

Skill level

Easy

Servings

Makes about 850ml/1½pts

Use up that extra fruit and make a delicious pear & dried apricot chutney

Nutrition and extra info

Nutrition info

Nutrition per rounded tbsp

kcalories
78
protein
1g
carbs
20g
fat
1g
saturates
0g
fibre
1g
sugar
13g
salt
0.31g

Ingredients

  • 425g ripe tomatoes, peeled, deseeded and chopped
  • 425g caster sugar
  • 140g cooking apples, peeled, cored and chopped
  • 140g onions, finely chopped
  • 140g dried apricots, chopped
  • 3 tbsp chopped fresh root ginger
  • 2 tsp salt
  • 450ml white wine vinegar
  • 1¼kg pears, peeled, cored and cut into bite-size pieces

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Method

Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.

Recipe from Good Food magazine, October 2005

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Comments

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amains's picture
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Lovely chutney - quite sweet though, if I made it again I'd research if I could reduce the sugar without compromising on the end result. I cooked mine for about 4 hours in total so a lot longer than the recipe says. I filled 3 'Bon Maman' jars + a Gu ramekin! Would recommend for using up a glut of pears. Agree that it goes well with curries too.

blackbird17's picture

I made this twice last year and will make it again this year. A lovely recipe. It also works well as an alternative to mango chutney with curries.

shuieuk's picture

Simple and delicious!

conkerqueen's picture
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Mine looks nothing like the picture! It's MUCH darker, perhaps because I threw in a handful of dates left over from the Christmas cake I made yesterday! It smells delicious but has needed significantly longer to simmer - maybe due to my pears (which were windfalls) being quite soft and very, very juicy.

chrismellor's picture
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Very sweet:)

I left it to boil a little longer than suggested for both stages. This made it not so runny.

If I make it again I'll add more ginger.

janicechegwidden's picture
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The recipe worked very well, it has a lovely sweet & sour flavour to it - will definitely make it again

angelalambert's picture

I was given over 2 and half kilo of pears from a friends tree so made this - it is a fab chunky chutney and my husband liked it so much he was trying to eat it whilst I was filling the jars!!! The ginger adds the perfect spice and heat

traceybruch's picture

Have a glut of pears this year. This looks like just the recipe to make sure that they don't go to waste.

barbaracrick's picture
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worked well using dates instead of apricots

weeble's picture
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I 've made this chutney a couple of times now with great success

vgibson's picture
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Yummy :)

craftybeggar's picture
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Really easy to make but open your windows, the vinegar boiling off made my eyes stream!! Had a quick taste before putting into jars and it's really nice. Made 3 x 454g jars (standard jam jar size).

scouling's picture

You don't need to freeze it if you jar it like jam. Basically make sure your jam jars are clean and hot by putting them in a hot oven for about 5 minutes then add your chutney mixture so it reaches the neck of your jar, add a wax circle to the help keep out the air and put the lid on whilst it is hot - when the jars cool this heat seals the chutney and should last in your store cupboard for months if not years!

weenus's picture

can you freeze this? Has anyone tried?

emmasrecipes's picture
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This chutney is so easy to make. I made it with pears from our garden last year. I must say it is one of the best chutnies I have ever had (homemade or shop bought!)

harlestonetaff's picture

Weight or Number of Pears. Thank You.

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