How to Make and Can Pear Chutney

Can Pear Chutney

The Spruce / Sonia Bozzo

Prep: 55 mins
Cook: 40 mins
Canning Time: 10 mins
Total: 105 mins
Servings: 40 servings
Yield: 5 cups
Nutrition Facts (per serving)
69 Calories
0g Fat
18g Carbs
1g Protein
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Nutrition Facts
Servings: 40
Amount per serving
Calories 69
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 7%
Total Sugars 13g
Protein 1g
Vitamin C 14mg 70%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 137mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Although chutney originated in India, it has become a popular condiment all over the world. Similar to a relish (the terms are often interchanged), chutney is a mixture of fruit or vegetable—along with sugar, vinegar, and seasonings—that is cooked down to create a somewhat chunky but thick consistency. It can be sweet or spicy and is wonderful served with cooked chicken, beef, pork, and curried food.

This pear chutney is tangy and sweet and pairs beautifully with cheese and spicy foods including (but not limited to) East Indian-style dishes. You can even turn it into an unusual spread for bagels or toast—puree a spoonful of pear chutney in a food processor with room temperature cream cheese and a dash of milk. It's the perfect topping to go with brie and crackers too.

"The pear chutney was tasty, and an excellent way to use ripe or not-quite-ripe pears. I used Bosc pears in the recipe. A Fresno pepper made it just spicy enough. If you prefer a milder chutney, you could omit the chile pepper, use less, or choose a mild variety." —Diana Rattray

Pear Chutney/Tester Image
A Note From Our Recipe Tester


  • 3 pounds pears, peeled, cored, and coarsely chopped

  • 1 1/4 cups light brown sugar

  • 1 1/2 cups apple cider vinegar

  • 1 1/2 cups raisins

  • 1 small lemon, seeded and finely chopped or slivered

  • 1/4 cup peeled and finely chopped fresh ginger

  • 1 clove garlic, peeled and finely chopped

  • 1 small hot chile pepper, finely chopped

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground coriander

  • Pinch ground cloves

Steps to Make It

  1. Gather the ingredients.

    Can Pear Chutney ingredients

    The Spruce / Sonia Bozzo

  2. Combine pears, brown sugar, apple cider vinegar, raisins, lemon, ginger, garlic, chile, salt, allspice, pepper, coriander, and cloves in a large pot over medium-high heat. Bring to a boil, then reduce to a simmer over medium-low heat.

    Can Pear Chutney ingredients in a pot

    The Spruce / Sonia Bozzo

  3. Cook, stirring frequently until pears soften to the point that they start to fall apart when stirring chutney, about 30 minutes. If chutney has too much liquid at that point, raise heat to high and continue to cook it until the liquid evaporates and a wooden spoon dragged across the bottom of the pot leaves a trail that doesn't fill in with chutney for a couple of seconds.

    Can Pear Chutney cooking in a pot

    The Spruce / Sonia Bozzo

  4. Let cool, place in airtight containers, and refrigerate or freeze. Or for longer storage, follow the canning process.

    Can Pear Chutney in a baking dish

    The Spruce / Sonia Bozzo


  • The flavors of the pear chutney will develop and become more balanced if you wait at least a week before eating it.
  • It is best to use firm, underripe fruit when making a chutney, so be sure to purchase fruit that is not quite ready for eating.
  • If it is the height of autumn and you have a plethora of apples, as well as pears, you can make your own homemade apple vinegar and use in this recipe; just be sure to test it first to make sure it is acidic enough to safely preserve the chutney.

How to Use Chutney

  • Chutney can be enjoyed as a side dish with curry dishes or meat main dishes, or it can be used to enhance sauces, appetizers, or sandwiches. Here are a few ideas:
  • For a flavorful appetizer spread, serve chutney over a block of cream cheese.
  • Add zing to your favorite barbecue sauce with a few tablespoons of spicy chutney.
  • Add a few teaspoons to turkey or chicken salad.
  • Mix a teaspoon or two of chutney with a few tablespoons of mayonnaise to make a tasty sandwich spread.
  • Use it to top a baked brie appetizer.
  • Add a small bowl of chutney to a meat and cheese charcuterie board.

Other Chutney Recipes

If you have a plethora of fruit or would like to make a selection of chutneys to try, there are plenty of delicious recipes to choose from.

Recipe Variations

  • If you aren't a fan of spicy food or want to make this pear chutney milder to appeal to all palates in the family, you can cut down or eliminate the hot chile pepper.
  • If you are looking to add another fruit to this recipe (or swap out the pear for something else), good options are peaches, apricots, green mangoes, apples, and nectarines.
  • Do not add or replace the pear with soft fruits like berries. This type of fruit ends up cooking down so much that it will lose its flavor and become more of a jam.
  • Dried fruits are always a great addition to a chutney so feel free to include figs, cranberries, or apricots. 

How to Store and Freeze

  • Store pear chutney in the refrigerator for up to one month. You can freeze chutney for up to six months (it is still safe to eat after that, but the quality will suffer). For longer storage (up to one year) at room temperature, follow canning instructions.

How do I preserve chutney?

To preserve your pear chutney to enjoy for a longer period of time, canning is the way to go.

  1. Once you have all of your supplies ready, ladle the chutney into clean pint or 1/2-pint canning jars, leaving 1/2-inch headspace. (It is not necessary to sterilize the jars for this recipe because of the length of the canning time).
  2. Wipe the rims of the jars with a paper towel or a clean dish towel.
  3. Screw on canning lids and process in a boiling water bath for 10 minutes.

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