Spiced Pear Chutney Recipe: How to Make Pear Chutney

Pear chutney is a sweet-and-sour, Indian-inspired condiment featuring fresh pears. The word “chutney” refers to various fruit, vegetable, nut, and herb preserves, usually made with sugar, vinegar (or lime or lemon juice), and spices. There are many chutney flavors and recipes. (Try Madhur Jaffrey’s sweet tamarind chutney or her spicy green chutney recipe featuring tomatoes, mint, cilantro, and chilies.)

Chutney can be thick and chunky, like a jam, or thin, like a sauce, but it usually has an acidic flavor profile that helps balance savory dishes.

Pear chutney is sweet, spicy, and acidic. Serve the condiment alongside your favorite Indian foods, or try it in one of these ways:

1. 1. Serve pear chutney as a spread. Add pear chutney to a meat and cheese board or use it as a spread for various sandwiches and baked goods, like scones. Sweet-and-spicy pear chutney pairs well with dairy products like cream cheese or mascarpone cheese. Learn how to make a charcuterie board.
2. 2. Top pork chops with warm pear chutney. Pork and pear is a classic flavor combination. The savoriness of the pork plays well with the earthy sweetness of pears. Grill the pork chops and top them with warm pear chutney for a balance of flavors.
3. 3. Use pear chutney as part of a marinade. Combine pear chutney with thick yogurt and marinated meat or tofu for a flavorful addition to various curries. Alternatively, brush chutney on vegetables before roasting them to add flavor and help with caramelization.

Fruit chutneys are often thick, spreadable, and sticky. Here’s how to achieve the right flavor and consistency:

1. 1. Cook it long enough for adequate evaporation. For a thick, jam-like chutney, cook the fruit long enough to evaporate most of the liquid. More liquidy chutney may separate in storage; simply stir it back together to restore its texture.
2. 2. Use a combination of dried fruits. Many chutney recipes call for a mixture of fresh and dried fruits. Golden raisins, dried cranberries, and dates add a deeper sweetness.
3. 3. Choose a preservation method. Jarred chutney lasts in the refrigerator for two months, but pear chutney canned in a water bath has a shelf life of years (if done right). The cooking process is the same for both storage options, but canning has the extra step of processing the jars to create an airtight seal. If you’re new to the process, check out this guide to canning for beginners.