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Other · From Bladwijzer

Nashi chutney

Updated on 9 October 2026

• Makes: ± 3 jars of 250 ml
• Time: 1 hr
• From: Nashi pear

Ingredients

• 800 g nashi pears, peeled and diced
• 1 onion, finely chopped
• 150 ml cider vinegar
• 150 g sugar
• 1 tbsp grated fresh ginger
• 50 g raisins
• 1 tsp mustard seeds
• 1 tsp salt
• 1 tbsp sunflower oil

Method

1. Gently fry the onion in the oil for 5 minutes, together with the mustard seeds and the ginger.
2. Add the nashi, vinegar, sugar, salt and raisins and bring to the boil.
3. Simmer gently for 40 minutes, stirring regularly, until the chutney is thick and a spoon dragged across the bottom of the pan leaves a trail for a moment.
4. Fill hot, clean jars to the brim, close at once and turn them upside down for 5 minutes.

Storing: Unopened, six months in a cool, dark place; once opened, in the fridge and eat within 4 weeks. Good with cheese, pâté and roast meat.