Apple-Pear Chutney
A sweet and tangy chutney that brings together crisp apples and juicy pears with warming spices. Slowly simmered until thick and jammy, this condiment is a perfect companion for roasted meats, cheese boards, or spread on sandwiches. Ready in under an hour with simple pantry ingredients.
For 8 servings
- prep
Prepare the fruit and aromatics.
1.Peel, core, and finely dice the apples and pears into small, even cubes.2.Finely mince the onion and grate the ginger. - saute · ~2 min
Bloom the spices.
1.Heat the saucepan over medium heat.2.Add the minced onion and cook dry for 1 minute until it just starts to release moisture.3.Add the grated ginger, cinnamon, nutmeg, cloves, and black pepper.4.Stir continuously for 30 seconds until fragrant.TIPCooking the spices dry for a few seconds wakes up their oils before the liquids go in. - mix
Combine all ingredients.
1.Add the diced apples, pears, apple cider vinegar, brown sugar, raisins, salt, and water to the saucepan.2.Stir well to combine and coat all fruit with the sugar and spices. - simmer · ~40 min
Simmer the chutney until thick and jammy.
Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low. Let it simmer uncovered, stirring occasionally to prevent sticking. Cook for 35 to 40 minutes, until the fruit is soft and translucent and most of the liquid has evaporated, leaving a thick, jam-like consistency.
TIPIf the chutney starts to look dry before the fruit is fully tender, add a splash of water. It will thicken more as it cools. - rest · ~30 min
Cool the chutney.
Remove the saucepan from the heat. Let the chutney cool completely in the pan. It will continue to thicken as it sits.
TIPThe flavor deepens significantly after a day in the refrigerator — make it ahead if you can. - serve
Serve or store.
Transfer the cooled chutney to a clean jar. Serve at room temperature alongside roasted meats, cheeses, or spread on sandwiches. Refrigerate any leftovers.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the apples and pears into uniform ¼-inch dice for even cooking and a consistent texture.
- 2Use a mix of sweet apples (like Fuji) and tart apples (like Granny Smith) for a more complex flavor.
- 3Don't rush the simmer — cooking on low heat allows the fruit to soften fully and the flavors to meld.
- 4Stir occasionally and scrape the bottom of the pan to prevent the sugars from scorching.
- 5Let the chutney cool completely before jarring; it thickens significantly as it cools.
- 6Make this chutney a day ahead — the flavors deepen and marry overnight in the fridge.
- 7Store in an airtight jar in the refrigerator for up to 2 weeks; it also freezes well for 3 months.
Adapt it for your goals.
Spiced apple chutney
Replace the pear with an extra apple and add ½ teaspoon of mustard seeds and a pinch of red pepper flakes for a savory, mildly spicy twist that pairs beautifully with pork.
ginger pear chutneyGinger-pear chutney
Double the fresh ginger and add 1 tablespoon of finely chopped crystallized ginger in the last 5 minutes for a zesty, candied kick that brightens cheese boards.
low sugar chutneyLow-sugar chutney
Reduce brown sugar to 2 tablespoons and add ¼ cup unsweetened applesauce; the natural sweetness of ripe fruit still produces a lovely jammy texture with less added sugar.
herbed chutneyHerbed chutney
Stir in 1 tablespoon of fresh thyme leaves or 1 teaspoon of dried rosemary during the last 10 minutes of simmering for an aromatic, savory note ideal with roasted chicken.
Why this is on our healthy list.
Rich in Fiber
Apples and pears provide both soluble and insoluble fiber, supporting healthy digestion and helping you feel full longer.
Low in Fat
This chutney is naturally fat-free, making it a guilt-free way to add flavor to meals without added oils or butter.
Source of Vitamin C
Apples and pears contribute vitamin C, which supports immune health and helps your body absorb iron from other foods.
Antioxidant Spices
Cinnamon, nutmeg, and cloves are rich in antioxidants that help combat oxidative stress and inflammation.
Frequently asked questions
Yes, use 4 total pieces of either fruit. Apples hold their shape slightly better; pears create a silkier texture — adjust cooking time slightly based on ripeness.
