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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.
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Cook Time 35 minutes

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.