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This apple and pear chutney offers a perfect balance of tangy and sweet flavors, making it an ideal addition to sandwiches, a meat topping, or a cheese board. Its chunky texture sets it apart from smoother spreads and even works as a unique option for bagels or toast.
Though chutney has its roots in India, it has become a beloved condiment worldwide. Chutney’s history stretches back over 2,000 years to ancient India, where it was originally used to preserve fruits and vegetables. The word “chutney” comes from the Hindi “chatni,” meaning “to lick” or “to taste,” as it was traditionally used to enhance the flavors of meals. With countless regional variations using ingredients like mint, tamarind, coconut, mango, or tomato, chutney has evolved into a global favorite.
Chutney is made by cooking down fruit or vegetables with sugar, vinegar, and spices until it reaches a thick, chunky consistency. In this recipe, we’re putting a twist on the classic by combining pears and apples to create a delicious homemade chutney. Fruit chutneys are a fantastic way to use up ripe fruit, and this apple-pear blend is no exception. Here’s a simple guide to making this flavorful chutney at home!
Ingredients
- 1 lbs apples, peeled and chopped (about 3-4 medium)
- 1 lbs pears, peeled and chopped (about 3)
- ½ cup raisins
- 2” fresh ginger, peeled and minced
- ¾ cups apple cider vinegar
- ½ cup dark brown sugar
- 1 medium yellow onion, diced
- 1 tsp whole yellow mustard seed
- ½ tsp caraway seed
- ½ tsp ground cinnamon
- 1 ½ tsp sea salt
Makes: about 2 pints/900ml
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Directions
- Peel, core, and dice the apples and pears.
- Finely dice the onion. Peel and mince the ginger finely.
- Combine all ingredients in a heavy bottomed pot.
- Bring to a simmer over medium heat, stirring occasionally.
- Once simmering, cover and reduce heat to medium-low and cook for 25 minutes covered until fruit is very soft.
- Uncover and cook for 15 minutes until thick, and the liquid is mostly gone.
- Keeps in the fridge for up to 3 weeks.
Chutney is chunky rather than smooth and excellent served over proteins, in a sandwich, or as part of a cheese board.
