Pear & dried apricot chutney

Pear & dried apricot chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

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

Easy

Makes about 850ml/1½pts
Use up that extra fruit and make a delicious pear & dried apricot chutney

Nutrition and extra info

Nutrition: per rounded tbsp

  • kcal78
  • fat1g
  • saturates0g
  • carbs20g
  • sugars13g
  • fibre1g
  • protein1g
  • salt0.31g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 425g ripe tomatoes, peeled, deseeded and chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 425g caster sugar
  • 140g cooking apple, peeled, cored and chopped
  • 140g onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 140g dried apricot, chopped
  • 3 tbsp chopped fresh root ginger
  • 2 tsp salt
  • 450ml white wine vinegar
  • 1¼kg pear, peeled, cored and cut into bite-size pieces
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

Method

  1. 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (19)

Mike196288's picture

Turned out very nice, and as per others comments slightly runny and a little sweet, would look at using light brown sugar next time or slightly less caster suger. Also added in 1 thai chilli, could take another one.

jarrestr's picture

Made this and was really pleased. Was not as thick as some chutneys but tasted marvellous. Think next time will add a bit of fresh chilli cos so many of my friends cannot live without the taste. For me it was different and I enjoyed that.

sewarren's picture
5

Made this today and it came out just perfect and the taste is fantastic today so in a few weeks will be amazing with some rich chicken liver pate.. mmmm delish...

CottontailKitchen's picture
5

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
4

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
5

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
5

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
4

worked well using dates instead of apricots

weeble's picture
5

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

craftybeggar's picture
5

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
5

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…