Savory Pear Chutney- Putting Up with ErinSavory Pear Chutney- Putting Up with Erin

Happy Turkey Day! During our northern excursion a couple weeks back, I managed to track down some locally produced canned goods at a small roadside farm outside of Durhamn, NH. Of the two preserves I purchased, one of them was a sweet apple chutney.  I was always of the thought that chutneys were reserved for Indian appetizers and main dishes, but apparently I was wrong.  Inspired by my small 1/2 pint souvenir, I decided to try my hand at my own chutney. Rather than following a specific set of instructions, I “winged” it and threw together a myriad of pears, shallots, ginger, raisins, almonds, etc.

After my first taste, I was surprised by the savoriness of this pear chutney. I was initially hoping for a more sweet (for use in my overnight oats) chutney, but after discussing it with a knowledgeable chutney connoisseur, I was informed that my creation is pretty on point.  I am not too familiar with the uses of savory chutneys, but I imagine this would go great atop a roasted pork butt or other meat.   If any of you are aware of any vegetarian chutney pairings, please let me know.

Popcorn! What kind of chutneys have you guys been making this holiday season?

Savory Pear Chutney- Putting Up with ErinSavory Pear Chutney- Putting Up with Erin

Savory Pear Chutney

Yield: 6 half pints


  • 6 cups pears (cored and chopped), I used Bartlett pears
  • 1/3 cup almonds (chopped)
  • 1 cup packed brown sugar
  • 3/4 cup golden raisins (finely chopped)
  • 2 shallots (diced)
  • 2 Tbsp raw ginger (grated/diced)
  • 2 tsp cinnamon
  • 1/2 tsp chili pepper
  • 1/2 tsp ground cloves
  • 1 tsp salt
  • 1 cup apple cider vinegar
  • 1 Tbsp olive oil
  • 1 cup water


  1. In a large-sized, non-reactive pot, heat oil over medium heat, add shallot and salt. Cook until golden.
  2. Add remaining ingredients, cover, then simmer (stirring occasionally) for 50-60 minutes or until pears can be crushed with spoon (this may differ depending on pear variety).
  3. Remove lid, return to high heat, and stir frequently until remaining water has cooked down.
  4. Taste and adjust spices to your liking. I ended up using my emersion blender to smooth it out a bit.
  5. Add to prepared jars. Wipe rims, apply lids and rings, then process in hot water bath for 15 minutes.
  6. Remove from water bath, cool on folded towel for 24 hours or until sealed.

5 responses to Savory Pear Chutney

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