Pear and apple chutney

Make the most of autumn fruit with Ed Baines's spiced fruit chutney, delicious served with cheese and cold meats
By Ed Baines
Pear and apple chutney
  • Rating:
  • Serves: Makes approx 750ml chutney
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 6 pears, cored and cubed
  • 3 apples
  • 1 large onion, finely chopped
  • 10 cherry tomatoes, quartered
  • 400 g brown sugar
  • 150 g sultanas
  • 75 g dried apricots, chopped
  • 500 ml cider vinegar
  • 250 ml still cider, or dry white wine
  • 1 tbsp grain mustard
  • 2 cloves garlic, finely chopped
  • half tsp ground cinnamon
  • half tsp ground cardamom
  • 1 tsp dried sage
  • 1 tsp dried oregano


1. Place all the chutney ingredients in a large stainless-steel saucepan. Cook gently over a very low heat, stirring often, until all the sugar has dissolved.

2. Continue to simmer, stirring now and then, for around 1 and a half hours, by which time the mixture should have thickened.

3. Spoon the chutney into warm sterilized jars, seal with vinegar-proof tops and store in a cool dark place. Stored this way it should keep for up to 6 months. Once opened, however, it should be refrigerated and consumed quickly.

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