Cranberry, Walnut & Pear Chutney

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Almost any fruit and vegetable is fine in a chutney. This chutney can be kept for approx. Three months - store in the refrigerator. After filling, turn the jars upside down to allow them to create a vacuum. (You have no doubt read the section on jam making.)

This recipe is for 4 jars or 1 litre (4 cups)


  • 75 ml (2½ fl oz/⅓ cup) cider vinegar
  • 75 g (2½ oz/⅓ cup) grated ginger
  • 3 onions, peeled and chopped
  • zest of ½ lemon and 1 orange
  • 1 cinnamon stick
  • 1 handful of walnuts
  • 1 dried capsicum (bell pepper)
  • 300 g (10 oz/1⅔ cups) cranberries
  • 2 pears, peeled and cubed
  • 125 g (approx. 4 oz/½ cup) raw caster
  • (superfine) sugar


Reduce the vinegar, ginger, onion, lemon and orange zest, cinnamon stick and pepper for approx. 10 minutes, on medium heat. Roast the walnuts in an non-stick pan until they release an aroma. Transfer to a board and coarsely chop.

Add them to the vinegar mixture together with the fresh cranberries, the pear cubes and the sugar. Allow to simmer for 30 minutes.

Taste and add salt and pepper, to taste. Fill 4 clean jars. Turn them upside down and leave to stand for 24 hours before consuming.