Pear and Apricot Chutney

Chutney is a versatile condiment, it can be used as a sweet counterpoint to meats and spicy foods. If you prefer some heat, simply add dry chile flakes, cayenne, or minced fresh chiles to this recipe.


Pear and Apricot Chutney



  • 2 tbsp unsalted butter
  • 1/2 tsp brown mustard seed
  • 1 minced (about 1/4 cup) shallot
  • Pinch of salt
  • 1/4 tsp turmeric
  • 2/3 cup cider vinegar
  • 2/3 cup white sugar
  • 6-8 very ripe Bartlett or Anjou pears
  • 12 dried, cut into small cubes with scissors, apricots
  • 1/4 cup chopped sugared dry ginger
  • 1/4 tsp Cloves
  • 1/4 tsp Allspice
  • 1/4 tsp Cardamom
  • 1/4 tsp cinnamon

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  • STEP 1

    Melt the butter over low heat. Add mustard seeds, and when they pop add the minced shallot. Sweat the shallot over low heat for 4 minutes, trying not to brown it.

  • STEP 2

    After 4 minutes add a pinch of salt, turmeric, vinegar, and sugar and turn the heat to medium. While it rises to a gentle simmer, peel, core, and cube the pears, adding them to the pot as you cut.  

  • STEP 3

    Add the ground spices, sugared ginger, and dried apricots and continue to simmer for about an hour uncovered. Stir frequently.

  • STEP 4

    Check for sweetness and add more sugar if necessary. Cool the chutney before serving. Makes four 8 oz. jars.

  • STEP 5

    Store this chutney in the fridge or freezer. It has not been tested for safe home canning.