Pear Chutney

This is a delightfully sweet and tart addition to any dish.  I made it for grilled cheese sandwiches, recipe to come, but ended up also using it on top of cheese and crackers.  It could probably be used in most recipes where pear is an ingredient.


From Nom Nom Bombshells | Condiments and Sauces | Indian


Low cal Calories 97kcal

Low fat Total Fat 2g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Free Sodium 3mg

carbs Total Carbohydrate 19g

Serving size 89g Calories from fat 21kcal Fiber 2g Protein 0g Sugar 15g
6 servings


  • 1 T Olive oil
  • 1 Shallot
  • 2 Pears
  • 5 T Apple Cider vinegar
  • 3 T Honey
  • 4 Whole cloves
  • 1 T Vanilla


  1. Pour your olive oil in a pan and heat to about medium.
  2. Toss in the chopped up shallots and allow them to cook for about 2 minutes, just until slightly soft.
  3. Cube your pears and add them into the pot.
  4. Top with the vinegar, honey, cloves and vanilla and bring to a boil.
  5. Reduce heat and allow them to cook for about 10 minutes then smash with a potato masher.
  6. Cook until most of the liquid evaporates.
  7. If too tart, you can add more honey.

photo 1

Simple, right?  I adapted this from a Martha Stewart quick pear chutney recipe.  She added in all kinds of raisins and walnuts – both of which I thought were overkill – but only cooked the sauce for about 8 minutes.  I didn’t love that.  I wanted something more substantial.

Here we go…so you heat your oil and cook the shallots just till soft – about 2 minutes.



photo 2

Add in the pears and the rest of your ingredients. Stir them up a bit and cook them down.

photo 3


Pretty quickly they will be ready to mash on up.  Get in there with a potato masher, but don’t go too crazy.  You want it to be chunky.

photo 4

Cook down the liquid until you have a chunky, tart, sweet delicious chutney.

photo 5

Delicious! Put this on most things – I made a brie panini and used this instead of sliced pears.  It was great!



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