• 3 pounds fresh pears (about 7 cups), peeled, diced
  • 1 pound brown sugar
  • 2 cups cider vinegar
  • 1 chopped onion
  • 1 cup golden raisins
  • 2 tablespoons preserved ginger
  • cayenne pepper, to taste
  • 2 teaspoons salt and pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 2 teaspoons mustard seed


Combine brown sugar and vinegar in a large saucepan and bring to a boil Add the pears and remaining ingredients. Cook slowly stirring from time to time, until the mixture is thick (about one hour). Pour into jars. This keeps in the refrigerator 3-4 weeks. You can also process this in a canning kettle after putting the chutney in hot, sterile jars and sealing them.

This recipe makes 5-7 half pint jars.

chutney, pear
chutney, pear