Pear, date and cinnamon chutney

Name: Pear, date and cinnamon chutney
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes around 7 x 250ml jars
Cuisine: Indian recipes
Ingredients: 1kg ripe pears; 450g dates, chopped; 450g shallots, finely sliced; 2 eating apples, peeled, cored and chopped; 300g light muscovado sugar; 2 cinnamon sticks; 600ml cider vinegar

Published: 31 Aug 07
Updated: 18 Mar 24

Test kitchen approved

This pear, date and cinnamon chutney is easy to make and lovely on fresh bread with blue cheese and rocket. Perfect if you have an autumnal glut of pears.

Makes around 7 x 250ml jars
Takes 1¼-1½ hours to make, plus cooling and at least 1 month's maturing

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Ingredients

1kg ripe pears
450g dates, chopped
450g shallots, finely sliced
2 eating apples, peeled, cored and chopped
300g light muscovado sugar
2 cinnamon sticks
600ml cider vinegar

Method

Peel, core and chop pears. Place in a pan with dates, shallots, apples, sugar and cinnamon sticks. Pour in 300ml of the cider vinegar, season and slowly bring to a simmer, stirring, until the sugar has dissolved.
Cook for 25-30 minutes, until tender.
Pour in another 300ml cider vinegar and cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
Divide the hot chutney between sterilised jars and set aside to cool.
Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

Recipe from September 2007 Issue

delicious. tips

You’ll need to sterilise the jars or your chutney will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the chutney.

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