Apple-Pear Chutney

  • Yield 4 pieces

Using the whole chopped lemon in this fall fruit chutney makes it extra special.

Steve Legato


3 pounds apples
2 pounds thin-skinned pears, such as Bartlett or Anjou (about 5 to 6 pears)
3 cups dark raisins
2 cups chopped yellow onion (about 2 medium onions)
1 lemon, seeded and finely minced with peel
2 1/2 cups apple cider vinegar
4 cups light brown sugar
2 tablespoons mustard seed
3 whole cloves
2 cinnamon sticks
2 teaspoons red pepper flakes
5 garlic cloves, chopped
1 (3-inch) piece fresh ginger, peeled and grated


  1. Combine all ingredients in a large pot, stir to combine, and bring to a vigourous boil.  Reduce the heat to medium and cook, stirring often, until the mixture has reduced and developed a thick, spreadable consistency, about 2 hours.
  2. After the chutney has cooked for approximately 1 1/2 hours, prepare a boiling water bath and 4 regular-mouth 1-pint jars.  Place the lids in a small saucepan, cover them with water, and bring to a simmer over very low heat.
  3. When the chutney is finished cooking, remove the cinnamon sticks and discard.  Ladle the chutney into the prepared jars, leaving 1/2 inch of headspace.  Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.

Recipe reprinted with permission from Marisa McClellan’s Food in Jars (Running Press, 2011).



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