Learn how to make Spiced Pear Chutney in this easy recipe! This chutney is perfect for the holidays – serve it with crackers, crostini, and more! Make this for your Thanksgiving table for a show-stopping condiment, or serve it with some appetizers to get the party going.
A truism I’ve learned from all of my hosting and dinner parties is that you never DON’T need a delicious dip. Or, put more succinctly, always have a tasty dip that friends can snack on while dinner is getting ready. On the one hand, it keeps them busy while you’re getting everything else set up. On the other hand, it can be an appetite-whetter and conversation starter!
Chutneys are a condiment originating in ancient India, thousands of years ago. Since then, it has morphed into a condiment that’s made in a variety of ways, with a variety of ingredients. In the UK, where there is a large Indian population, chutney is commonly made with sugar and vinegar, creating a sweet and sour condiment. The British version of the Indian version inspires this recipe!
Pears are ideal in an autumn chutney because they’re in season, sweet, and have the perfect texting for cooking down. They maintain just enough of their shape for texture, but they get soft enough for a smooth bite. Enjoy!!
For more holiday appetizers, try my Pumpkin Pinwheels, my Holiday Hummus, or this Pumpkin Feta Dip!
Spiced Pear Chutney
Ingredients
- 1/2 Yellow Onion diced
- 2 Cloves Garlic minced
- 2 Tbsp Olive Oil
- 3 Ripe Pears peeled and diced
- 1/4 Cup Brown Sugar packed
- 1/2 Tsp Salt
- 1/2 Tsp Dried Ginger Powder
- 1/2 Tsp Smoked Paprika
- 1/4 Tsp Chili Powder
- 1/4 Tsp Dried Coriander
- 1/4 Tsp Cinnamon
- Tiny Pinch of Cloves optional
- 1 Tsp Dijon Mustard or mustard seeds
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Balsamic Vinegar
Instructions
- Begin by prepping all of the vegetables as directed – dice the onion, mince the garlic, and peel and dice the pears.
- Add the olive oil to a saucepot and bring to medium-low heat. Once the oil is hot, add in the onions and sauté until translucent, about 2-4 minutes.
- Then, add in all of the rest of the ingredients, and stir well.
- Bring the heat up to medium-high, stirring frequently, until the mixture starts bubbling. Cover the saucepot, and cook for 10 minutes covered, stirring every 1-2 minutes or so.
- Then, remove the lid. Using a potato masher or heavy spoon, crush some of the pears until they're in smaller pieces.
- Reduce the heat down to low, and continue to cook the chutney, uncovered, for another 5-10 minutes, or until the liquid level is very low. Be sure to stir frequently to prevent burning.
- When done, remove from heat and let the chutney cool to room temperature.
- Serve and enjoy!
Notes
- This chutney will last in the refrigerator for about 3-4 days.
Nutrition
Spiced Pear Chutney FAQs
How long will this Spiced Pear Chutney last?
This recipe will last about 3-4 days in the refrigerator.
What is chutney?
Chutney is a condiment originating in India, traditionally made by simmering fruits or vegetables with sugar, vinegar, and spices until thick and jammy. It’s similar to a fruit compote or preserve, just with added spices and depth of flavor. Chutnies are super versatile, and you can use them in a bunch of different ways!
What are the common mistakes to avoid making chutney?
While chutneys are very easy to make, there are a few mistake I’ll help you avoid:
- Not cooking it for long enough – this will leave the pears still raw, making the texture less smooth and harmonious
- Cooking it for too long – this is also a no-no – you still want texture from the pears, but not total mush!
- Using overripe fruit – see above!
- Under-seasoning the chutney – be sure to taste as you go, and add more salt to your liking if needed.
Which vinegar is best for chutney?
In this recipe, I use a combination of apple cider vinegar and balsamic vinegar. The apple cider vinegar complements the fruitiness of the chutney. Then, the balsamic vinegar adds depth of flavor.
What do you use Pear Chutney for?
You can use this Spiced Pear Chutney is so many ways! Try it:
- Served with a cheeseboard (try it with sharp cheddar – SO good)
- Added to autumn grain bowls
- As a condiment to roasted vegetables
- Swirled into savory oatmeal
- With roasted or grilled meats or tofu
- Mixed into labneh or hummus and served with pita chips
- Added to shakshuka
- As a dip for samosas
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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