Mary Berry Pear Chutney Recipe
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.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 20
- Category: Chutney
- Method: Simmering
- Cuisine: British
Ingredients
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Ripe but firm pears – 1 kg, peeled, cored, and diced
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Onions – 2 medium, finely chopped
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Light brown sugar – 300 g
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Malt vinegar – 300 ml
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Sultanas – 150 g
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Fresh ginger – 1 tablespoon, finely grated
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Mustard seeds – 1 teaspoon
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Ground cinnamon – ½ teaspoon
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Salt – 1 teaspoon
Instructions
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Prepare the ingredients – Dice the pears evenly and finely chop the onions so they cook at the same rate.
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Combine everything in the pan – Add pears, onions, sugar, vinegar, sultanas, ginger, spices, and salt to a large saucepan.
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Heat gently to dissolve sugar – Place over low heat and stir until the sugar has fully dissolved.
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Bring to a simmer – Increase the heat slightly and allow the mixture to bubble gently.
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Cook slowly – Simmer uncovered for 45–60 minutes, stirring regularly, until thickened and glossy.
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Check the texture – The chutney is ready when a wooden spoon dragged through the pan leaves a clear line.
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Jar the chutney – Spoon into warm, sterilised jars and seal immediately.
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Cool and mature – Allow to cool completely, then store for at least 2–3 weeks before using for best flavour.
Find it online: https://maryberrycooks.co.uk/mary-berry-pear-chutney/