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Pear And Raisin Chutney

As I mentioned in my previous post, I almost missed my yearly winter jam and chutney making session. Once I had made my strawberry jam, my attention turned to what other fruit and vegetables I had which could be converted into


  • 5 pears , cored and diced (peel if you prefer)
  • xbc cup golden raisins
  • 1 white onion medium , miced
  • 1/2 cup packed sugar demerara (adjust to taste)
  • 1 cup apple apple juice unsweetened juice
  • 2 tbsps vinegar
  • 2 tbsps ginger grated fresh
  • 1 1/2 tsps mustard seeds
  • 2 tbsps chilli flakes
  • 1 1/2 tsps garam masala
  • 1/2 tsp salt


  • Steam cook or microwave the diced pear till well cooked. Using a masher or wooden spoon, break the cooked pears till mushy but not a purxe9e.
  • Put the minced onion, demerara sugar, apple juice, vingar, fresh ginger, mustard seeds, chiil flakes and salt in a pan. Cook this mixture over medium heat, stirring constantly, until the sugar dissolves.
  • Add the mashed pear and raisins and bring to a boil. Turn down the heat to low and cook, stirring frequently until all the liquid has almost evaporated. Add the garam masala, stir and cook till all the liquid had evaporated.
  • The chutney must still be very moist.
  • Ladle the hot chutney into hot sterilized jars and seal.


This recipe gave me enough chutney to fill two 250 gm jars.