• Duration 35
  • Serving 3

The recipe is provided by USA Pears.


  • 6 USA Pears, chopped (about 3 pounds whole pears), about 9 ½ cups chopped
  • 1 Granny Smith apple, cored and chopped, about 1 ½ cups chopped
  • 1 onion, chopped, about 1 cup
  • 1 red bell pepper, seeded and chopped
  • Zest and juice of one lemon
  • 1 cup raisins
  • ½ cup crystallized ginger, chopped
  • 3 cups brown sugar
  • 1 ½ cups apple cider vinegar
  • 1 heaping tablespoon mustard seeds
  • 2 teaspoons sea salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1–3 teaspoons red chili flakes, optional



  • 1

    Chop ingredients by hand. If you use a food processor, the ingredients will probably end up too small, which results in a finished product that resembles an unappealing mush. You want to be able to recognize the ingredients in your chutney.

  • 2

    Combine all ingredients in a large, heavy-bottomed, non-reactive pan. Cook over medium heat, occasionally stirring, for about one hour. You want it to simmer constantly.

  • 3

    Ladle into clean jars, run a table knife around the edges to remove any air bubbles, and then wipe rims spotlessly clean. Place a warm seal on the jar, and then screw on a band finger-tight.

  • 4

    Process in a boiling water bath for 10 minutes, turn off the heat, and let sit for 5 more minutes. Remove the jars from the kettle and let them sit in a draft-free place overnight. Store any jars that didn’t seal in the fridge for up to 6 months and rest in a cool dark place for up to one year.

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