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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