Jamie Oliver Pear Chutney Recipe
Jamie Oliver Pear Chutney is a fresh, fruity preserve made with ripe pears, onions, sultanas, ginger, garlic, and a blend of warm spices simmered in vinegar and sugar until thick and glossy. It’s less sweet than many commercial chutneys, with a lovely tangy edge and subtle spice — the perfect accompaniment to cheese boards, roast pork, or leftover turkey sandwiches. It’s quick to cook and stores beautifully for months.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Preserve
- Method: Stovetop simmering
- Cuisine: British
Ingredients
Scale
- 1 kg (2.2 lbs) ripe pears (Conference or similar), peeled, cored, and roughly chopped
- 2 medium onions, finely chopped
- 150 g (1 cup) sultanas or raisins
- 2–3 cm piece of fresh ginger, peeled and finely grated
- 3–4 garlic cloves, finely chopped
- 1–2 fresh red chillies, deseeded and finely chopped (adjust for heat)
- 300 ml (1¼ cups) cider vinegar or white wine vinegar
- 200 g (1 cup) soft brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice or mixed spice
- ½ teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the ingredients. Peel, core, and roughly chop the pears. Finely chop the onions, grate the ginger, chop the garlic and chillies.
- Cook the base. Place everything except the pears into a large heavy-based saucepan or preserving pan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.
- Add the pears. Stir in the chopped pears. Bring back to a simmer, then reduce heat to low-medium. Cook uncovered for 35–45 minutes, stirring occasionally, until the mixture thickens, pears soften but still hold some shape, and most liquid has evaporated. It should look glossy and jam-like.
- Check consistency. Draw a spoon across the bottom of the pan — if it leaves a clear trail that doesn’t fill immediately, it’s ready. Taste and adjust seasoning (more salt, sugar or vinegar if needed).
- Pot the chutney. While hot, ladle into hot, sterilised jars (wash jars, heat in 120°C oven for 10 minutes). Seal immediately with lids. Turn jars upside down for 5 minutes to create a vacuum seal, then turn upright and leave to cool completely.
Find it online: https://britishrecipes.uk/pear-chutney-recipe/