Introduction

Hey there, friend! Let’s talk about those cozy, comforting flavors that just feel like home, especially as the leaves start to change or the holidays roll around. There’s something magical about a kitchen filled with the aroma of warming spices and sweet, ripe fruit bubbling away on the stove. And if you’re anything like me, you love whipping up little jars of goodness that feel fancy but are secretly super simple to make. This Spiced Pear Chutney? It’s exactly that kind of magic.

Forget complicated recipes that take all day. This pear chutney comes together with minimal fuss and delivers maximum flavor payoff. It’s sweet, tangy, a little spicy, and bursting with the taste of fresh pears and warm spices. It’s the perfect project for a lazy afternoon, and the results are just incredible. Trust me, once you make this, you’ll want a jar in your fridge at all times!

Why You’ll Love This Recipe

Seriously, what’s not to love? This chutney ticks all the right boxes:

Fast: From start to finish, you can have a batch ready in under an hour. Perfect for when you want something special without spending all day in the kitchen.
Easy: If you can chop and stir, you can make this! The steps are straightforward and forgiving.
Giftable: Pour it into cute jars, tie a ribbon around them, and you’ve got a thoughtful, homemade gift that everyone will adore.
Crowd-pleasing: Serve it with cheese, spread it on toast, pair it with roasted meats – this chutney is a guaranteed hit no matter how you use it.

Ingredients

Here’s what you’ll need to gather. Most of these are likely already in your pantry, and the star ingredient, pears, are easy to find!

7 to 8 Medjool dates: These add natural sweetness and a lovely chewy texture. Use a couple more if you prefer a sweeter chutney!
3/4 cup hot water: For softening up those lovely dates.
2 teaspoons cooking oil: Any neutral oil like vegetable or canola works great for blooming the spices.
1/2 teaspoon whole cumin: Adds a warm, earthy base note. Smells amazing when it hits the hot oil!
1 thumb-sized piece fresh ginger: Finely minced or grated. Fresh ginger brings that wonderful zing and warmth.
1 dried red chili or 1/2 teaspoon dried chili flakes: Gives it just a touch of heat. You can adjust this to your liking – use less for mild, more for a kick!
2 teaspoons onion seeds (nigella seeds): These little black seeds add a unique, slightly peppery, and oniony flavor that is just fantastic in chutneys. Don’
6 to 7 California Bartlett pears: Peeled, cored, and diced. Bartlett pears work beautifully because they soften nicely, but other varieties like Bosc or Anjou would work too. Just make sure they’re ripe but still a little firm.
1/2 teaspoon ground coriander: Bright and slightly citrusy.
1/4 teaspoon ground cardamom: One of my favorite spices! It adds a delicate, aromatic, and slightly floral note that is just perfect with pears.
1 cinnamon stick or 1/4 teaspoon ground cinnamon: Essential for that classic cozy flavor.
1 star anise: A beautiful spice that adds a lovely, subtle licorice-like note.
3/4 cup fresh orange juice: Brings acidity, sweetness, and a lovely citrus brightness that balances the richness.
1/4 teaspoon salt: Just a pinch to enhance all those wonderful flavors. Don’t skip this!
Juice from 1/2 lime: Added at the end, lime juice brightens everything up and adds a final layer of tang.

How to Make It

Okay, let’s get cooking! It’s super easy, just follow these steps:

First, let’s get those dates ready. Pop the pitted dates into a small bowl and pour the hot water over them. Let them hang out for about 5-10 minutes to soften up while you start prepping.
While the dates are softening, grab a medium saucepan or pot. Heat the cooking oil over medium heat. Once it’s warm, add the whole cumin seeds, the dried red chili or chili flakes, and the onion seeds. Let them sizzle gently for about 30 seconds to a minute. You’ll start smelling their amazing aroma! Be careful not to burn them.
Now, add the finely minced or grated fresh ginger to the pot. Stir it around for another 30 seconds until it’s fragrant.
Next up, add your diced pears, ground coriander, ground cardamom, and either the cinnamon stick or ground cinnamon, and the star anise. Give everything a good stir to coat the pears in those lovely spices.
By now, your dates should be soft. Add the softened dates (along with the soaking water!) to the pot with the pears and spices. Pour in the fresh orange juice and sprinkle in the salt.
Stir everything together well. Bring the mixture to a gentle simmer. Once it’s simmering, turn the heat down to low, cover the pot, and let it cook for about 15-20 minutes, or until the pears are tender and the dates have started to break down. Stir occasionally to make sure nothing is sticking.
Remove the lid and continue to simmer uncovered for another 10-15 minutes, stirring more frequently now. This is where the magic happens as the chutney thickens up nicely. You can smash some of the pear pieces against the side of the pot with your spoon if you prefer a smoother consistency, or leave them chunky – totally up to you!
Once the chutney has reached your desired thickness (it should be like a jam or thick sauce), remove the pot from the heat. If you used a cinnamon stick or star anise, you can fish them out now (I sometimes leave the star anise in just because it looks pretty, but be sure to tell anyone eating it!).
Finally, squeeze in the fresh lime juice. Give it one last stir. This little bit of acidity really brightens everything up!
Let the chutney cool completely in the pot before transferring it to jars. As it cools, it will thicken up even more.

And that’s it! See? So easy, right? Now you have a delicious batch of homemade spiced pear chutney ready to enjoy!

Substitutions & Additions

One of the best things about chutney is how forgiving and versatile it is! Feel free to play around and make it your own:

Pears: No Bartlett pears? No problem! Bosc, Anjou, or even Asian pears can work. You could even mix pears with apples (like Honeycrisp or Granny Smith for some tartness).
Sweetener: If you don’t have dates, you could use brown sugar, maple syrup, or honey. Start with about 1/4 to 1/2 cup and taste as you go, adding more as needed.
Spices: Don’t have all the spices? Use what you have! A simple mix of ginger, cinnamon, and a pinch of clove and nutmeg would also be wonderful. Adjust the chili level to your comfort zone or omit it entirely for a non-spicy version.
Liquid: Apple juice or even a splash of apple cider vinegar could replace some or all of the orange juice for a different flavor profile. Vinegar would make it more tangy, which is classic in many chutneys.
Add-ins: Stir in a handful of raisins or dried cranberries during the last 10-15 minutes of simmering. Chopped walnuts or pecans could be stirred in right at the end for crunch, especially if you’re serving it right away.

Tips for Success

Making chutney is pretty straightforward, but here are a few things I’ve learned along the way that might help you out:

Don’t rush the simmer: The simmering time is key to getting that perfect thick consistency. It might seem a little liquidy at first, but trust the process. It will thicken as it simmers, and even more as it cools.
Taste and adjust: Once the chutney is cooked, give it a taste! Does it need a tiny pinch more salt? A little more sweetness (stir in a teaspoon of sugar or maple syrup)? A bit more lime juice for brightness? Don’t be afraid to tweak it until it tastes perfect to you.
Use ripe but firm pears: Pears that are too hard won’t soften well, and pears that are too mushy will just disintegrate into a paste. Look for pears that yield just slightly when you gently press the stem end.
Chili caution: Dried chilies and flakes vary in heat. If you’re sensitive to spice, start with just a tiny pinch of chili flakes and taste before adding more. You can always add heat, but you can’t take it away!
Cool completely: Make sure the chutney is totally cool before you put a lid on the jar and store it. This prevents condensation.
Make ahead: This chutney is perfect for making ahead! The flavors actually meld and deepen over time. It’s even better on day two or three.

How to Store It

Once your beautiful chutney has cooled, transfer it to clean, airtight jars or containers.

In the fridge: It will keep well in the refrigerator for about 3-4 weeks. Just make sure to use a clean spoon each time you scoop some out to keep it fresh.
In the freezer: Chutney freezes wonderfully! Transfer it to freezer-safe containers or bags, leaving a little headspace for expansion. It will keep in the freezer for up to 6 months. Thaw in the refrigerator overnight before using.

FAQs

Got questions? I’ve got answers!

How do I serve spiced pear chutney?

Oh, the possibilities are endless! It’s heavenly on a cheese board, paired with sharp cheddar, creamy brie, or goat cheese. It’s fantastic alongside roasted pork, chicken, or turkey. Try it as a spread on sandwiches, toast, or crackers. You can even dollop it onto yogurt or ice cream for a surprising twist!

Can I use ground spices instead of whole?

Yes, absolutely! If you only have ground cumin, use about 1/4 teaspoon instead of whole. Skip the step of blooming the whole spices in oil and just add all the ground spices along with the pears. The flavor will be slightly different (less intense spice aroma initially), but it will still be delicious.

Is this chutney very spicy?

Not usually! The recipe uses a modest amount of chili, which typically provides just a gentle warmth rather than intense heat. You can easily control the spice level by adjusting the amount of dried chili you add. For a milder version, use less chili or omit it completely. For more heat, add a little extra!

Can I use canned pears?

While fresh pears are definitely preferred for flavor and texture, you could potentially use canned pears packed in juice (not syrup). Drain them very well and reduce the amount of added liquid (orange juice) since canned pears are softer and contain more water. The final texture might be softer than using fresh pears.

Easy Spiced Pear Chutney Recipe

This recipe for Easy Spiced Pear Chutney delivers sweet, tangy, and slightly spicy flavors with minimal fuss. Perfect for fall and the holidays, it's bursting with the taste of fresh pears and warm spices. Ideal for gifting or serving with cheese, meats, or as a spread.

Print Recipe Pin Recipe

Cook Time 35

Equipment

Small bowl
medium saucepan or pot
Spoon
jars or containers airtight

Ingredients

Hauptzutaten

7 to 8 Medjool dates pitted
0.75 cup hot water
2 teaspoons cooking oil Any neutral oil like vegetable or canola
0.5 teaspoon whole cumin
1 thumb-sized piece fresh ginger Finely minced or grated
1 dried red chili or 1/2 teaspoon dried chili flakes adjust to your liking
2 teaspoons onion seeds (nigella seeds)
6 to 7 California Bartlett pears Peeled, cored, and diced. Other varieties like Bosc or Anjou would work too. Make sure they're ripe but still a little firm.
0.5 teaspoon ground coriander
0.25 teaspoon ground cardamom
1 cinnamon stick or 1/4 teaspoon ground cinnamon
1 star anise
0.75 cup fresh orange juice
0.25 teaspoon salt
0.5 lime juiced

Instructions

Pop the pitted dates into a small bowl and pour the hot water over them. Let them hang out for about 5-10 minutes to soften up while you start prepping.
Grab a medium saucepan or pot. Heat the cooking oil over medium heat. Once it's warm, add the whole cumin seeds, the dried red chili or chili flakes, and the onion seeds. Let them sizzle gently for about 30 seconds to a minute. You'll start smelling their amazing aroma! Be careful not to burn them.
Now, add the finely minced or grated fresh ginger to the pot. Stir it around for another 30 seconds until it's fragrant.
Next up, add your diced pears, ground coriander, ground cardamom, and either the cinnamon stick or ground cinnamon, and the star anise. Give everything a good stir to coat the pears in those lovely spices.
Add the softened dates (along with the soaking water!) to the pot with the pears and spices. Pour in the fresh orange juice and sprinkle in the salt.
Stir everything together well. Bring the mixture to a gentle simmer. Once it's simmering, turn the heat down to low, cover the pot, and let it cook for about 15-20 minutes, or until the pears are tender and the dates have started to break down. Stir occasionally to make sure nothing is sticking.
Remove the lid and continue to simmer uncovered for another 10-15 minutes, stirring more frequently now. This is where the magic happens as the chutney thickens up nicely. You can smash some of the pear pieces against the side of the pot with your spoon if you prefer a smoother consistency, or leave them chunky – totally up to you!
Once the chutney has reached your desired thickness (it should be like a jam or thick sauce), remove the pot from the heat. If you used a cinnamon stick or star anise, you can fish them out now (I sometimes leave the star anise in just because it looks pretty, but be sure to tell anyone eating it!).
Finally, squeeze in the fresh lime juice. Give it one last stir. This little bit of acidity really brightens everything up!
Let the chutney cool completely in the pot before transferring it to jars. As it cools, it will thicken up even more.

Notes

Don't rush the simmer; the chutney will thicken as it cooks and cools. Taste and adjust seasonings (salt, sweetness, lime) at the end. Use ripe but firm pears. Chili heat can be adjusted; start with less if sensitive. Ensure chutney is completely cool before storing to prevent condensation. Flavors meld and deepen over time, making it great for making ahead. Store in clean, airtight jars. Keeps in the fridge for about 3-4 weeks. Freezes well for up to 6 months; thaw in the refrigerator.