Pear Chutney Recipe
This easy pear chutney is spiced with ginger, cinnamon, star anise and nutmeg. The perfect accompaniment for cheeses and cold meats, and great as a homemade gift idea.
Servings: 1 500ml jar
Equipment
Ingredients
- 3 pears (approx 500g raw) peeled, cored and chopped into 2cm chunks
- 1 tbsp olive oil
- 0.5 onion finely chopped
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 150 ml apple cider vinegar
- 100 g brown sugar
- 1 tbsp lemon juice
- 1 star anise
- 1 cinnamon stick
- 0.25 tsp ground nutmeg
Instructions
- Add the olive oil to a pan and place on a low heat. Add the onion, garlic and ginger and fry gently for 4-5 minutes to soften.
- Add the pears, vinegar, sugar, lemon juice, whole star anise, cinnamon stick and nutmeg and stir well.
- Bring to a boil then simmer with the lid off for 20-25 mins, stirring occasionally, until almost all of the liquid has evaporated.
- While still hot, spoon into a sterilised jar and shut - the heat will seal the jar as it cools. Use within 3 months and once opened, keep in the fridge and use within 4 weeks. (I remove the spices but you can keep them in there to release more flavour if you prefer).
Video
Notes
- Sizing Up: If you want to make a big batch of this recipe you can easily use the 2X and 3X toggles on the recipe card above to increase the ingredient quantities. That way you can make multiple jars!
- Storage: This pear chutney will keep in sealed jars for several months. Once opened keep in the fridge and use within 3-4 weeks.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little review all about this Gluten Free Pear Crumble! It really helps get my website out there to everyone who needs it! Thank you xx
