Go Back Email Link
–+ servings
A lerge platter on a table with small slices of French bread smeared with cream cheese and topped with tangy pear and cranberry chutney.

PEAR & GINGER CHUTNEY

This is a delicious and versatile condiment that’s like a savory, sweet, and sour preserve. It’s a mix of chopped fruits, vinegar, spices, and sugar cooked into a scrumptious chunky spread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Simmer time 30 minutes
Total Time 45 minutes
Course Appetizer, Charcuterie, Holidays and Entertaining, Sauces and Condiments
Cuisine American
Servings 12 servings
Calories 63 kcal

Ingredients
  

  • 1 tablespoon butter
  • ½ cup onion or shallot fine dice
  • 1 teaspoon garlic minced
  • ¾ cup apple cider vinegar
  • ¼ cup brown sugar packed
  • ½ cup dried cranberries
  • 1 tablespoon crystalized ginger minced
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cups fresh, firm red pears chopped

Instructions
 

  • In a 3-quart saucepan, melt butter over medium-low heat. Addonion and garlic and sauté until onion is soft, being careful not to brown orburn.
  • Add the vinegar, brown sugar, cranberries, ginger, cinnamon,salt, and pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Add the pears and stir to incorporate. Simmer uncovered forat least 30 minutes, or until the liquids reduce and become syrupy. Taste andadjust seasoning, if desired. 
  • This can be served hot, warm, room temperature or cold.  Keeps refrigerated for up to two weeks.

Notes

The wonderful thing about this chutney recipe is its versatility. You can easily alter the flavor and appearance by using different ingredients.
Fluctuate the fruit. You can use any variety of pear or apple in this recipe. The flavor difference between a tart granny smith apple versus a sweet ripe bartlett pear makes for a completely different chutney.
Vary the vinegar. Apple cider vinegar is classic in chutneys, but you could use balsamic to give it a beautiful red color. Rice wine vinegar is subtle and works well with milder fruits.
Modify the dry. Other dried fruits can be substituted for cranberries, like raisins, dried blueberries, cherries, apples, apricot, even chopped figs.
If you like wine and food pairing, this chutney is wonderful with sweet white varietals, like Riesling and Moscato, but surprisingly delicious with lighter reds too, like pinot noir.   

Nutrition

Calories: 63kcalCarbohydrates: 13gProtein: 0.3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.04gCholesterol: 3mgSodium: 108mgPotassium: 70mgFiber: 1gSugar: 11gVitamin A: 34IUVitamin C: 1mgCalcium: 13mgIron: 0.2mg
Keyword Autumn, Charcuterie, Condiments, Great Foodie Gift, Thanksgiving
Tried this recipe?Let us know how it was!