Total Time
1hr 20mins
Prep 15 mins
Cook 1 hr 5 mins

A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)

Ingredients Nutrition


  1. Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
  2. Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
  3. (It should be thick enough to coat the back of a spoon and not be too runny.).
  4. Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
  5. Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
  6. It is better eaten after 1-2 months.
  7. This chutney keeps for up to 2 years.
Most Helpful

I made this today but will wait until it has matured to post stars. This smelled like Christmas as it cooks and looks lovely-a lot darker and fruiter than yours in the little glass bowl FT and more like the photo of the jar of it you posted. I am not a huge fan of either nutmeg or cinnamon in big quantities so halved those two spices. I think it was enough for my tastes.Can't wait to open the first jar.

5 5

Oh MY! This is wonderful. I was blessed with fresh pears from a friend and saw your wonderful photo. My finished product was a little darker than your photo but the flavor is to die for. My yield was 6 cups or 3 pint jars. This did make it the 2 months and is absolutely wonderful with smoked chicken, turkey and pork. Thanks for much for posting. I have now learned the joys of homemade chutney.

Jury's still out on this one -- we'll see on reactions to the finished product. I will say that the act of cooking it was so sensual and amazing! I'd cook it again just for that :)