Pear Chutney

Preparation info
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

A chutney that can he served with a variety of cold foods, this is at its best with a plate of cheese.


  • 1 kg (2 lb) pears, peeled, cored and cut into 1 cm (½


Cook all the ingredients together for 20–25 minutes or until tender but still retaining their shape. Strain off the liquor and reduce to a syrup consistency (10–15 minutes). Pour the syrup back on to the pears and celery. Mix well, spoon into warm, sterilized jars and cover.