Spiced pear chutney 2016

Spiced pear chutney

By Tom Kerridge
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(6 ratings)
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Prep: 15 mins Cook: 40 mins

More effort

makes 1 litre

This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal25
  • fat0g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre1g
  • protein0g
  • salt0g
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Ingredients

  • 200g demerara sugar
  • 200ml cider vinegar
  • 100ml perry (pear cider)
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 tsp ground cumin
  • 2 red onions, chopped
  • 1 tsp grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 10 firm pears, peeled and chopped into bite-sized pieces
    Pear

    Pear

    pair

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

  • red chillies, halved (and deseeded if you prefer)
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 50g sultanas

Method

  1. Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.

  2. Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.

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Comments, questions and tips

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Maureen Campbell's picture
Maureen Campbell
14th Sep, 2019
5.05
Just made this, I added 2 teasp fresh ginger, same amount mixed spice as previous comment, I also ommited the star annise, i used 14 pears and added a teaspoon of mustard seeds to my pear chutney It tastes lovely already :)
Lynne Pattinson's picture
Lynne Pattinson
2nd Oct, 2018
Just made this and its delicious. Not dark or mushy. I used demerara as recipe states, kept the pears nice and chunky and used more grated ginger, also added 1/4 teaspoon mixed spice.
Wrists
19th Oct, 2017
4.05
I have just wasted 10 perfectly good pears on this recipe. It boiled away to mush, it was very dark compared to the picture, I think Tom Kerridge must have used white sugar and not Demerara sugar as stated, mine was more like toffee sauce than chutney, what a waste.
aliburf
21st Oct, 2019
How many chillies do you reckon?
goodfoodteam's picture
goodfoodteam
10th Nov, 2019
We're sorry this information was omitted from the recipe and we've now added it. You need two halved red chillies that can be deseeded if you like.
claireillingworth
18th Aug, 2019
How long does the chutney last? What would you recommend its use by date be?
goodfoodteam's picture
goodfoodteam
20th Aug, 2019
Thanks for your question. In sterilised jars it will keep well for about a year - store it in a cool, dark place. Once opened, store in the fridge and use within 4 weeks.
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