FoodSauces and Condiments

Apple And Pear Chutney Is A Perfect Marriage

With a consistency halfway between a jam and a relish, chutney is a condiment that goes incredibly well with meat dishes to add a bit of sweetness, a little sourness, and a hint of spice. Chutney originated in India where it was served with curries but has since morphed into many different varieties enjoyed across the world. This chutney is at its very best with roast pork but you’ll find it goes well with almost any other dish – even a cheese platter or sandwich.

Apple And Pear Chutney

Course: Food, Sauces and CondimentsDifficulty: Easy


Total time




  • 450g chopped apples and pears

  • 1 cup apple cider vinegar

  • ¼ cup + 2 tablespoon brown sugar

  • ¼ cup onion, chopped

  • ½ cup sultanas

  • 2 cloves garlic, crushed

  • Zest of 1 lemon

  • 2 tablespoons lemon juice

  • ½ teaspoon red chilli flakes (add more if you like it spicier)

  • ¾ teaspoon yellow mustard seeds

  • Pinch of salt


  • In a medium heavy base saucepan, combine the vinegar and brown sugar and bring to the boil
  • Cook until the mixture is reduced by approximately one third, about 5-10 minutes
  • Add the apples, pears, onion, sultanas, garlic, lemon zest and juice, red chilli flakes, mustard seed and salt
  • Stir the ingredients together
  • Turn the heat down to a slow simmer, cover and cook, stirring occasionally for 40-50 minutes until most of the liquid has cooked off, the apple and pear have softened and the vinegar has mellowed (if the mixture seems too thick while cooking, add 2 tablespoons water as necessary)
  • Taste and add a little more brown sugar if needed to balance the sweet and sour taste
  • Once the mixture is thick, let it stand for 30 minutes before storing in sterilised bottles
  • Once opened, store in the fridge


  • Chutneys should last for up to 1 year if unopened. Once opened, store in the fridge and use within a month.

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