Mary Berry Pear Chutney Recipe

Mary Berry pear chutney is a gently spiced, sweet-and-sour preserve that pairs beautifully with cheese, cold meats, and sandwiches. The flavour is mellow, fruity, and well balanced, with pears providing natural sweetness and vinegar adding a clean, sharp finish. This traditional British chutney is cooked slowly on the stovetop and is ideal for autumn cooking, festive boards, or homemade food gifts. Once made, it improves with time, making it a reliable make-ahead recipe.

What Is Mary Berry Pear Chutney?

Pear chutney is a classic British preserve made by simmering chopped pears with onions, sugar, vinegar, and warming spices. Mary Berry’s style keeps the flavours balanced and the texture chunky rather than jam-like. The chutney thickens naturally as it cooks, resulting in a spoonable consistency that complements savoury foods without overpowering them.

Other Popular Mary Berry Recipes

• Mary Berry Eve’s Pudding
• Mary Berry Cut and Come Again Cake
• Mary Berry Coconut Tray Bake
• Mary Berry Coconut Macaroons

Why This Recipe Is Worth Trying

• Perfect balance of sweet and sharp – Pears and vinegar work together beautifully
• Great for cheese boards – Especially good with cheddar and stilton
• Keeps well – Ideal for storing and gifting
• Simple stovetop method – No specialist equipment required
• Improves with time – Flavour deepens after a few weeks

Essential Ingredients to Make Mary Berry Pear Chutney

• Ripe but firm pears – 1 kg, peeled, cored, and diced
• Onions – 2 medium, finely chopped
• Light brown sugar – 300 g
• Malt vinegar – 300 ml
• Sultanas – 150 g
• Fresh ginger – 1 tablespoon, finely grated
• Mustard seeds – 1 teaspoon
• Ground cinnamon – ½ teaspoon
• Salt – 1 teaspoon

Handy Kitchen Tools for Best Results

• Large heavy-based saucepan
• Wooden spoon
• Sharp knife and chopping board
• Measuring jug and kitchen scale
• Sterilised jars with lids

Step-by-Step Guide to Making Mary Berry Pear Chutney

• Prepare the ingredients – Dice the pears evenly and finely chop the onions so they cook at the same rate.
• Combine everything in the pan – Add pears, onions, sugar, vinegar, sultanas, ginger, spices, and salt to a large saucepan.
• Heat gently to dissolve sugar – Place over low heat and stir until the sugar has fully dissolved.
• Bring to a simmer – Increase the heat slightly and allow the mixture to bubble gently.
• Cook slowly – Simmer uncovered for 45–60 minutes, stirring regularly, until thickened and glossy.
• Check the texture – The chutney is ready when a wooden spoon dragged through the pan leaves a clear line.
• Jar the chutney – Spoon into warm, sterilised jars and seal immediately.
• Cool and mature – Allow to cool completely, then store for at least 2–3 weeks before using for best flavour.

What I Got Wrong (And How I Fixed It)

• Chutney too runny – I rushed the cooking; longer simmering solved it.
• Overly sharp flavour – Reducing the vinegar slightly balanced the taste.
• Burning at the base – Stirring more often prevented sticking.
• Uneven chunks – Cutting pears evenly improved texture.

Healthier Version of Mary Berry Pear Chutney

• Lower sugar option – Reduce sugar by 50 g for a less sweet chutney
• Natural sweetness boost – Add an extra pear instead of more sugar
• Reduced salt – Use slightly less without affecting preservation

Ingredient Substitutions for Mary Berry Pear Chutney

• Pears – Apples can replace part of the pears
• Malt vinegar – Cider vinegar works well
• Sultanas – Raisins or chopped dates are suitable
• Fresh ginger – Ground ginger in a pinch

Pairing Ideas: What to Serve With Mary Berry Pear Chutney

• Cheese board favourite – Excellent with mature cheddar
• Cold meats side – Pairs well with ham or roast pork
• Sandwich spread – Adds flavour to simple cheese sandwiches
• Ploughman’s lunch – A classic addition
• Crackers and oatcakes – Ideal for light snacking

Expert Tips to Make Perfect Mary Berry Pear Chutney

• Use firm pears – Overripe pears break down too much
• Low and slow cooking – Prevents burning and deepens flavour
• Stir regularly – Especially toward the end of cooking
• Sterilise jars properly – Essential for safe storage
• Let it mature – Flavour improves after a few weeks
• Label jars clearly – Include date for easy tracking

Creative Ways to Customize Mary Berry Pear Chutney

• Spiced version – Add cloves or star anise
• Citrus lift – A little orange zest adds freshness
• Chilli warmth – A pinch of chilli flakes for gentle heat
• Festive twist – Add cranberries for colour and flavour

Storing Mary Berry Pear Chutney the Right Way

• Unopened jars – Store in a cool, dark place for up to 12 months
• Once opened – Refrigerate and use within 4–6 weeks
• Clean spoons only – Prevent contamination
• Check seals – Discard if lids are not airtight

How to Reheat Mary Berry Pear Chutney (If Needed)

Reheating is not usually needed. If serving warm, heat gently in a small saucepan over low heat, stirring occasionally.

Nutritional Breakdown (Per Serving)

• Calories: ~90 kcal
• Carbohydrates: ~22 g
• Fats: ~0 g
• Protein: ~0.5 g
• Sugar: ~20 g

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FAQs

How long should pear chutney be cooked to thicken properly?

Pear chutney should be simmered gently for 45–60 minutes. It is ready when dragging a wooden spoon across the pan leaves a clear line that does not quickly fill with liquid.

Do I need to peel pears for pear chutney?

Yes, peeling the pears gives the chutney a smoother, more even texture. Leaving the skins on can make the chutney coarse and slightly bitter once cooked.

Why does my pear chutney taste too sharp?

This usually means it has too much vinegar or has not matured long enough. Letting the chutney rest for 2–3 weeks allows the flavours to mellow and balance naturally.

Can I jar pear chutney while it is hot?

Yes, spooning hot chutney into warm, sterilised jars and sealing immediately helps create a good vacuum and extends shelf life.

Wrapping It Up

Mary Berry pear chutney is a timeless preserve that brings warmth and depth to everyday meals. With its balanced sweetness, gentle spice, and long shelf life, it is a rewarding recipe to make and enjoy throughout the year. Once you have a jar ready, it quickly becomes a staple alongside cheese boards and simple lunches.