Pear Chutney

Preparation info

  • Difficulty


  • Makes

    8 to 9 pints

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

As apricots and peaches have a brief season and pears are around most of the year, this is a nice recipe to have in your repertoire when you have eaten all the summer-fruit chutney in your larder.


  • 10 ounces preserved ginger or 8 ounces fresh ginger
  • 2 large onions, diced
  • 4 oranges, cut into chunks, seeds removed
  • 3 cups cider vinegar
  • 16 cups sliced, peeled Anjou or Comice pears, firm and not too ripe
  • 2 pounds light brown sugar
  • 2 teaspoons ground cloves
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 3 to 4 cups golden raisins



Combine the ginger, onions, oranges, and some of the vinegar in the container of a food processor or blender and purée. Transfer to a deep stainless steel or enameled cast-iron kettle and add all the other ingredients except the raisins. Bring to a boil, reduce the heat, and simmer until thickened, about 1 hour, stirring occasionally. Add the raisins during the last 20 minutes of cooking time. Pack into sterilized canning jars and seal, or refrigerate.