Photo: Rosser1954, Public domain · source

Other · From Bladwijzer

Wild pear chutney

Updated on 9 October 2026

• Makes: ± 4 jars of 250 ml
• Time: 1 hr 15 min
• From: Wild pear

Ingredients

• 1 kg wild pears (weight before peeling)
• 2 onions
• 250 ml cider vinegar or white wine vinegar of 5 %
• 200 g brown sugar
• 80 g raisins
• 1 piece of fresh ginger, 3 cm
• 1 teaspoon mustard seeds
• 1 teaspoon salt
• ½ teaspoon cinnamon
• 1 red chilli (optional)

Method

1. Peel the pears, remove the cores and pips and cut the flesh into 1 cm cubes. With hard wild pears this takes a bit of work; bletted pears are easier.
2. Chop the onions, grate the ginger and chop the chilli finely.
3. Put everything in a large, wide pan and bring to the boil, stirring regularly.
4. Simmer gently for 45–60 minutes, until the pears are soft and the chutney is thick. Stir more often as it thickens, so it does not catch.
5. Taste and adjust with a little salt or sugar if needed.
6. Spoon the boiling chutney to the brim into clean, sterilised jars, close and turn them upside down for 5 minutes.

Storing: Unopened, 6 months in a cool, dark place; it tastes best after maturing for 2 weeks. Once opened, keep in the fridge and eat within a month.