Pear and date chutney

I was lucky enough to have been given to big bags of pears from Steve’s mum and dads pear tree. We have been having lots of pear based meals over the last week or so. Today I decided to make a pear and date chutney with some of them. I thought it might be a nice thing to do with Christmas in mind. All those cheese and charcuterie boards need chutney! I also thought that perhaps I might make some homemade foodie gifts for Christmas this year and this could be the start. Once made this chutney needs a month to mature and then lasts unopened for six months providing your jars are sterilised.

Pear and date chutney
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  1. 1kg of ripe pears
  2. 450g dates, chopped
  3. 450g shallots, finely chopped
  4. 2 eating apples, peeled, cored and chopped
  5. 300g light muscovado sugar
  6. 2 cinnamon sticks
  7. 600ml cider vinegar
  1. Peel, core and chop pears and place in a large pan with the dates, shallots, apples, sugar and cinnamon sticks. Pour in 300ml of cider vinegar and slowly bring to a simmer, stirring until the sugar has dissolved.
  2. Cook for 20-30 minutes, until tender.
  3. Pour in another 300ml of cider vinager and cook for a further 30 minutes, stirring often until it thickens. If it is still runny after this time simmer for 10-15 minutes more.
  4. Once cooked pour into your sterilised jars and cover with a disk of grease proof paper and seal the lids tightly. Store in a cool, dry place away from direct sunlight. Leave it to mature for at least one month before eating. It will keep for up to six months. Chill after opening and use within 2 months.
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You will need to sterilise your jars or your hard work will go to waste. Wash the jars in warm, clean and soapy water and drain upside down on kitchen roll. Place on a baking tray in a preheated oven at about 140c/ gas mark 1 for at least 15 minutes. Turn the oven to its lowest setting and keep the jars inside the oven while you make the chutney.


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