Jacques Pépin's Pear Chutney

READY IN: 1hr 10mins
Recipe by ninja

This chutney has a great balance of sweet, savory, sour and fragrant flavors, and is really good with holiday meals. Lasts for weeks in the refrigerator. For best taste, prepare it a few days ahead. From the book, Jacques Pepin Celebrates, 2001. Make sure to have a large jar ready for storing the chutney after cooking.

Top Review by Cook In Southwest

I followed the recipe exactly with the exception of the "finely ground" spices. My spice grinder did not get them ground to a "fine" level, so they were pretty significant in the texture. However, the flavor was excellent. I think when I tasted it, the chutney needed to sit for a while for the flavors to blend fully, but it was still good. I put it all in the freezer for future use as a condiment to meat. (I need to get another coffee grinder to devote to spices exclusively.)

Ingredients Nutrition


  1. Grind the allspice, cloves, mustard, coriander and the peppercorns to a powder in a spice-grinder.
  2. Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes.
  3. Uncover and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist. Transfer to a jar and cool. Cover and refrigerate. Keeps for weeks refrigerated.

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