Make the most of autumn fruit with this spiced pear and apple chutney recipe, delicious served with cheese and cold meats.


  • 6 medium pears

  • 3 medium apples

  • 1 large onion, finely chopped

  • 10 cherry tomatoes, quartered

  • 400g brown sugar

  • 150g sultanas

  • 75g dried apricots, chopped

  • 500ml cider vinegar

  • 250ml cider (if not available, use dry white wine)

  • 1 tbsp grainy mustard

  • 2 garlic cloves, finely chopped

  • ½ tsp ground cinnamom

  • ½ tsp ground cardamom

  • 1 tsp dried sage

  • 1 tsp dried oregano


  • 1.

    Wash and dry the pears and apples well, then cut them into quarters and discard the cores, then cut them again into small rough cubes.

  • 2.

    In a large saucepan, mix the fruit with all the other ingredients and stir over a low heat until all the sugar has dissolved. Continue to simmer, stirring occasionally for about 1½ hours; by then your mixture should have thickened.

  • 3.

    Spoon the hot chutney into sterilized jars, seal and store in a cool dark place.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 338kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 1g
  • Carbohydrate 85g
  • Sugar 71g
  • Sodium 37mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This chutney should keep for up to 6 months in this way, once opened however you must refrigerate.

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