Pear & Ginger Chutney


  • 3 tbsp olive oil
  • 2cm piece fresh root ginger, peeled and finely diced
  • 100g raisins
  • 200g sultanas
  • 100g light brown soft sugar
  • 300ml cider vinegar
  • 800g pears, cored and diced
  • ½ tsp salt
  • 2 tsp mixed spice


  1. Heat the oil in a pan and add the ginger, raisins, sultanas and sugar and cook until the mixture starts to caramelise.

  2. Pour in the vinegar and bring to the boil. Add the remaining ingredients, bring back to the boil and turn down to a simmer.

  3. Allow to cook, stirring from time to time, until most of the liquid has evaporated.

  4. Spoon into sterilised jars and seal. Keep for up to 6 months and store in the fridge, once opened.



This will make a great Christmas present. Simply spoon the mixture into individual jars and decorate with ribbons.