Saffron Pear Chutney

Preparation info
  • Makes about

    900 g

    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

The pears are cooked quite briefly so that they keep their shape, resulting in a nice chunky chutney. It is very good served with a mature farmhouse Cheddar such as Montgomery’s or Keens.


  • 2 cooking apples, peeled & grated
  • 125 g ( oz, scant 1 cup


Put all the ingredients except the pears and tomatoes in a preserving pan and simmer for about 30 minutes, stirring from time to time, until the mixture is reduced to a syrup. It should be thick enough to coat the back of a spoon.

Add the pears and tomatoes and cook for 10—15 minutes, until the pears are just soft. Pour into hot sterilized jars and seal, then store in a cool, dark place