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Scrumptious Apple and Pear Chutney

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Savor the flavors of autumn by making this Scrumptious Apple and Pear Chutney. This delectable chutney is flavorful enough to eat on its own, or it can be used as an accompaniment to rich dishes. Naturally vegan and gluten-free.

a mason jar filled to the brim with orange red chutney

This Pear-Apple Chutney is easy to make and a great addition to your meals and appetizers. Juicy pears and apples combined with sugar, vinegar, ginger and spices give this chutney a complex sweet, tart, and sour flavor with a hint of spice. Simmer this chutney until it has a thick and smooth consistency, give it some time to mature (if you can wait!), and enjoy its delicious flavor for months!

a wooden spoon topped with fresh apple pear chutney

Why This Recipe Works

Chutneys are a great way to use fruits in abundance such as apples and pears because you can preserve them for months. Although this recipe requires many ingredients, they are wholesome and nutritious ingredients that are super easy to work with. It’s really a “dump and cook” kind of recipe! This Apple and Pear Chutney goes well with creamy curries as well as cheese and crackers (and much, much more!). Due to its acidic nature, homemade chutney can last a long time with proper storage. Healthy, vegan, gluten-free, and great for the whole family, too!

pear and apple chutney in a clear mason jar

Ingredient Notes for Apple and Pear Chutney

Pears – Pears add a tangy, sweet, and zesty flavor to this chutney, and a soft and tender texture when cooked, in addition to added chunkiness!

Green apples – Green apple is a sweet, sour, and refreshing ingredient. They also add a chunky texture to chutneys.

Onion – Onions add a mildly pungent, sweet, and distinct flavor to chutneys.

Bell pepper – Bell peppers add a juicy sweet and mild flavor and make the recipe more nutritious.

Raisins – Raisins add a sweet taste to chutneys and have a fleshy and tender texture that blends well with the other ingredients.

Apple cider vinegar – This ingredient boosts the flavor and color of chutney and is important in the preservation of the chutney. 

Sugar – One of the most essential ingredients for a good chutney. Sugar adds flavor, depth, and texture to chutneys. I use coconut sugar but any granulated sugar of choice can be used.

Mustard seeds – Mustard seeds add a deliciously mild aromatic nutty taste to help balance the flavor.

Salt – Salt, essential in almost every dish, helps balance the chutney’s flavor profile for a savory-sweet taste.

Nutmeg – Adds a nutty and earthy flavor to chutney.

Cinnamon – Cinnamon adds a sweet and spicy flavor and gives the chutney a bolder taste.

Cloves – Cloves are spices that have a powerful aroma and add a sweet, spicy, and peppery taste.

Lemon juice – Lemon juice has a zesty, sour, and citrusy flavor that gives the chutney a more tangy flavor.

Grated fresh ginger root – Ginger root has a peppery, spicy, and sharp flavor that’s perfect to blend with other chutney ingredients for a delicious savory taste.

How To Make Apple Pear Chutney

FAQ

What Does Chutney Go Well With?

Chutney goes well with both main dishes and appetizers. Traditional chutneys pair deliciously with hot and creamy curries and rice. Chutneys go well with roasted vegetables such as sweet potatoes, squash, carrots, and more! Serve the chutney as a dip or spread it on vegetables before you grill them.
This Apple and Pear Chutney makes for a great picnic lunch and goes well with goat cheese, crackers, and can also be eaten in a sandwich. My favorite option for sandwich and chutney combinations is grilled cheese sandwiches. You can even add this Apple and Pear Chutney to your yogurt, bread or toast, and other savory or sweet dishes.

What is the Difference Between Relish and Chutney?

Relish and chutney might confuse some people because of their similarities, but they differ in cooking time, consistency, ingredients, and origin. Chutney is often slow-cooked and has a thicker, more jam-like consistency than relish. Chutney also results in a softer texture, while relish often contains firmer vegetables. The taste is often similar as well because they both contain vinegar and spices. However, chutneys are often sweeter while relishes often have a more tangy and pickled flavor.
While both are used as sides to enhance the flavor of the main dish, these two condiments are definitely different and the terms should not be used interchangeably.

How Long Does Homemade Chutney Last?

Homemade chutney can last 2-3 months if stored in the refrigerator.
You can also freeze chutney for up to 12 months.

apple pear ginger chutney in a jar and wooden spoon

Top Tip

Much like a good curry, chutney will only continue to develop more complex flavors in time. For peak flavor, store the freshly made and cooled chutney in the refrigerator for one week before enjoying the first bite!

fresh homemade chutney made with apples pears gingers and spices..topped on a cracker with cheese and basil

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Apple and Pear Chutney Recipe

Easy apple and pear chutney recipe with ginger and spices for the perfect spicy, tangy, sweet condiment spread, dip or garnish for rich dishes and appetizers alike.
4.66 from 43 votes
Print Pin Rate
Course: Condiments
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings
Author: Kristen Wood

Ingredients

  • 5 fresh pears finely chopped, bartlett or bosc works well
  • 2 green apples finely chopped
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 cup raisins thompson or golden
  • 1 ¼ cup coconut sugar or any granulated sugar of choice
  • 1 cup apple cider vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh ginger root grated or minced
  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

Instructions

  • In a large pot over medium heat, add all of the above ingredients. Mix well.
  • Once the mixture comes to simmer, cover the pot with a lid and reduce the heat to medium-low.
  • Let the chutney simmer for 1 hour, or until the ingredients have softened, reduced considerably and there is thick, smooth, gel-like consistency to the chutney overall.
  • Enjoy!

Notes

Please refer to the full post above for valuable information about this recipe!
You might also like our November Produce Guide.
Also see: Best Storage Apples for a guide to long-term apple storage!
You might also like: Apple Curd.

Nutrition

Serving: 0.25cup | Calories: 246kcal | Carbohydrates: 63g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 640mg | Potassium: 419mg | Fiber: 7g | Sugar: 33g | Vitamin A: 520IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg
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19 Comments

  1. This recipe looks great and I can’t wait to try it with my pork tenderloin. I was wondering, can this be made in a crockpot and if so, what would the timing be?

    1. Hi! I think this recipe would work well as is in a slow cooker. I think on high for 3-4 hours would do the trick (based on similar things I’ve made in the slow cooker). I hope this helps!

  2. Hi there, I was wondering if I can use ground ginger instead of fresh? Would it affect the recipe too much? And if I can, how much do I use? Also, in measurements, how many cups would you say there were for the apples, pears, bell pepper and onion? Thank you!

    1. Hi! I think ground ginger would work just fine. I would use 1/2 teaspoon of ground ginger. If I were to guess apples 2 cups, pears 4 cups, onion 1 cup, bell pepper 1 cup. I hope this helps! 🙂

  3. The bell pepper is throwing me off. I have made other chutneys but have never used bell peppers. Is it OK to leave it out in this recipe? And if so should I change anything else?

  4. I want to make this chutney but want to query the amount of apple cider vinegar. Recipe says 239grams.
    Is this correct? I usually measure apple cider vinegar on millilitres.
    Can you clarify please?

    Molly

    1. Hi, Molly! Thank you for asking. So, I created this recipe using US Customary measurements and the recipe card I use has an auto-converter so I apologize for the discrepancy. I just measured some ACV out for you and yes, it is approximately 240 milliliters. I’m sorry for the card stating grams! I hope this helps. 🙂

    1. Hi! This recipe makes 2 cups total or 1 approximately 1 pint. You can easily double or triple the recipe with no further changes needed. I hope this helps! 🙂

  5. 5 stars
    This chutney looks absolutely delicious and I can see myself enjoying it on a toast or over veggies.

  6. 5 stars
    I love apples and pears. I’m kind of wondering how this would go on some toasted pound cake.

  7. 5 stars
    So many wonderful fall flavors in this chutney! I love all the tips to help make it perfect. Yum!

  8. 5 stars
    I love the apple and pear combination! I made this with sweet potatoes and everyone loved it, thank you!!