Pear Chutney

A wonderful accompaniment for the tender meat and spiciness of lamb curry. The chutney’s flavor tastes better when made ahead. It will keep for weeks.–Jacques Pépin

Pear Chutney Recipe

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • Makes 6 servings


  • 1/2 teaspoon allspice berries
  • 6 whole cloves
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 3/4 cup distilled white vinegar
  • 3/4 cup golden raisins
  • 1/2 cup sliced almonds
  • 1/2 cup light molasses
  • 1/4 teaspoon salt
  • 1/2 lemon, cut into thin slices
  • 1 pound ripe pears (about 3, depending on size), peeled, cored, and cut into 1-inch pieces


  • 1. Grind the allspice, cloves, mustard and coriander seeds, and the peppercorns to a powder in a spice-grinder. Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes. Then uncover, and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist.
  • 2. Transfer to a jar, cool, cover, and refrigerate. The chutney tastes better after a few days and will keep for weeks in the refrigerator.
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Testers Choice

Testers Choice
Testers Choice
Brenda Carleton

May 08, 2001

Upon tasting this I did not think “pear” because chutneys are quite intense, but it is still lovely just the same. This one contains almonds which really excited me as my favorite chutneys include nuts. The spice blend, including whole allspice, cloves, peppercorns, mustard seeds and coriander seeds (which you grind in your spice grinder), is heady and intensely aromatic. We will be having it with pork, but this would also be great baked with Camembert, on crackers with goat cheese, accompanying fatty proteins such as duck or goose, etc. I am not overwhelmed with this chutney, but I have designated it as a TC because it is still delicious, the recipe worked perfectly according to instruction and it has many uses.

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