Pear-Apple Chutney

READY IN: 2hrs 25mins
Recipe by ratherbeswimmin

My mom made this chutney and I asked her for the recipe because I liked it so well. I had no idea it used such a bizzare combination of ingredients. I added it on top of cheese, ham, and crackers. Spi-cy.

Top Review by Maura666

Absolutely LOVED it... and you're not kidding about it being "spi-cy"! ;) I used the conversion tool for 2 half-pints (1 pint) to see how it would work. I didn't have cider vinegar, but the balsamic that I had, worked wonderfully with the other ingredients. Also... I was too lazy to cook it for 2 hours! (Instead, I nuked it for about 30 minutes, stirring every once in awhile. After a few minutes of standing, it was perfect.) I was also too impatient to let it cool, and slapped a bit on my veggie burger at dinner... YUM! I might just go for the whole 4 pints next time I make it, 'cause the 1 pint isn't going to last long around here! :) Thanks SO much for sharing this awesome recipe!

Ingredients Nutrition


  1. Tie the peppercorns up in a piece of cheesecloth.
  2. Add the peppercorns and the rest of the ingredients to a large pot.
  3. Bring mixture to a boil; lower heat, and simmer, uncovered, for 2 hours, stirring occasionally.
  4. Remove peppercorns in cheesecloth.
  5. Pour mixture into hot sterilzed jars, leave 1/4 inch headspace.
  6. Remove air bubbles; wipe jar rims.
  7. Cover at once with metal lids, and screw on bands.
  8. Process jars in boiling water bath for 10 minutes.
  9. Let cool.

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