Pear Chutney

Preparation info
  • Makes about

    3½ cups

    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

This is a perfect complement to salty country ham. In the lowcountry, it is made with the hard local Kieffer pears, but you can use any underripe pear. When there’s leftover country ham, grind it with equal amounts of this chutney and put it out with crackers as an appetizer: ham paste always disappears when offered.


  • 1 pound hard, underripe pears, peeled, seeded, and chopped
  • 1 lightly packed cup light or


Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water and the brown sugar by boiling in a nonreactive pot until thick, about 20 to 30 minutes.

Add the pears and the remaining ingredients to the pot and cook for another 30 minutes, or until the raisins are soft, the onions are clear, and the chutney is thick.

The chut