Pear & Orange Chutney

A soft, fruity chutney making the most of Autumn's pears


Pears , Peeled, cored and sliced
3lb 8oz
1.5 kg
Onions (medium) , Peeled and chopped
2 each
8 oz
225 g
Muscavado Sugar
13 oz
350 g
Orange , Large, zest and juice
2 each
Vinegar, Cider
600 ml
Ginger, ground
1 tsp
Cloves, ground
1 pinch


Wash and rinse your jars and place in a warm oven to dry and sterilise Peel and chop the pears and place in a large preserving pan with all of the other ingredients Stir the mixture over a medium heat until the sugar is completely dissolved Bring to the boil and then reduce the heat to a simmer and continue to cook until the mixture is thick, this will take between 1-2 hours. Stir occasionally to prevent sticking Pot up into the hot jars and seal immediately

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

4-5 large jars

Look after it

Store in a cool, dark place for up to 12 months

What to put it in

We jar our Pear and Orange Chutney in this great 284ml round chutney jar
Chutney Chutney

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Onions (medium)


Chutney recipe published by
Nutrition facts: 0 Calories