Apple-Pear Chutney
A delightful blend of sweet apples and pears simmered with warm spices, tangy vinegar, and a hint of ginger. This versatile chutney is the perfect accompaniment for roasted meats, cheese boards, or sandwiches.
For 8 servings
6 steps. 45 minutes total.
- 1
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat
- a.Once the oil is shimmering, add the mustard seeds. Cook for about 30-45 seconds, or until they begin to pop and become fragrant.
- 2
Immediately add the finely chopped onion to the pot
- a.Sauté for 4-5 minutes, stirring occasionally, until the onion has softened and turned translucent.
- 3
Step 3
- a.Add the diced apples, diced pears, grated ginger, apple cider vinegar, brown sugar, raisins, cinnamon stick, whole cloves, star anise, red chili flakes, and salt to the pot. Stir thoroughly to combine all the ingredients.
- 4
Increase the heat to medium-high and bring the mixture to a boil
- a.Once boiling, reduce the heat to low, cover partially, and let it simmer gently for 40-45 minutes.
- b.Stir the chutney every 10-15 minutes to prevent it from sticking to the bottom of the pot.
- 5
Step 5
- a.The chutney is ready when the fruit is tender and has broken down, and the liquid has thickened to a syrupy, jam-like consistency. It will continue to thicken as it cools.
- 6
Remove the pot from the heat
- a.Carefully locate and discard the cinnamon stick, whole cloves, and star anise. Allow the chutney to cool completely at room temperature before transferring it to sterilized, airtight jars for storage.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, crisp apples and pears like Granny Smith, Honeycrisp, Bosc, or Anjou. They hold their shape better during the long cooking process.
- 2For the best flavor, allow the chutney to mature in the refrigerator for at least 24 hours before serving. This gives the spices time to meld.
- 3Ensure your storage jars are properly sterilized to prolong the chutney's shelf life. It can be stored in the refrigerator for up to 4 weeks.
- 4If you prefer a smoother texture, you can use an immersion blender to pulse the chutney a few times after cooking and removing the whole spices.
- 5For a deeper flavor, dry roast the cinnamon stick, cloves, and star anise in the pot for a minute before adding the oil.
Adapt it for your goals.
Cranberry & Orange
Replace the raisins with 1/2 cup of dried cranberries and add the zest of one orange along with the other ingredients for a festive twist.
Spicy & SmokySpicy & Smoky
Add 1/2 teaspoon of smoked paprika and a finely chopped chipotle pepper in adobo sauce for a smoky, spicier kick.
Nutty CrunchNutty Crunch
Stir in 1/3 cup of toasted chopped walnuts or pecans during the last 5 minutes of cooking for added texture and richness.
Why this is on our healthy list.
Rich in Dietary Fiber
The apples, pears, and raisins provide a good amount of dietary fiber, which is essential for promoting digestive health and maintaining regular bowel movements.
Source of Antioxidants
Spices like cinnamon, cloves, and ginger are packed with powerful antioxidants that help protect your body from oxidative stress and cellular damage.
Anti-inflammatory Properties
Ginger contains gingerol, a substance with potent anti-inflammatory and antioxidant effects, which may help reduce inflammation and soreness.
Frequently asked questions
One serving (approximately 1/4 cup) of this Apple-Pear Chutney contains an estimated 130-150 calories, primarily from the natural sugars in the fruit and the added brown sugar.