Mary Berry Pear Chutney Recipe

Mary Berry Pear Chutney Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 55 Mins Cook Time: 40 Mins Total Time: 1 Hr 35 Mins

Mary Berry Pear Chutney Recipe is a delicious and easy way to make use of fresh pears and spices. This chutney is perfect for serving with cheese, meat, or bread, and can be stored for up to a year. You only need a few ingredients and a large pot to make this sweet and tangy condiment that will impress your guests.

Follow the simple steps below to make your own Mary Berry Pear Chutney

What is Mary Berry Pear Chutney?

Mary Berry Pear Chutney is a delicious and easy-to-make preserve that is made by cooking pears with sugar, vinegar, raisins, and spices until it thickens into a jam-like consistency. It has a sweet, tangy, spicy, and fruity flavor that complements many dishes. Mary Berry Pear Chutney is named after the famous British chef, author, and television presenter who created this recipe for her book. She is known for her simple and elegant recipes that are suitable for any occasion.

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What Types of Pears Can Be Used For Chutney

When it comes to making delicious pear chutney, don’t be afraid to experiment with different types of pears!

Both firm, tart varieties like Bosc and Anjou and soft, fragrant pears like Bartlett and Comice work wonderfully. The key is to use ripe, aromatic pears at their peak. Green unripe pears will stay stubbornly crunchy once cooked. And those super soft, bruised pears are better off avoided – they’ll turn to mush in the chutney. For best results, choose pears that yield slightly when pressed but still hold their shape.

Mixing sweet and tart pears creates a lovely complexity of flavors. And don’t forget those boxes of inexpensive, imperfect pears often found at local farms and markets this time of year – they’re ideal for chutney! With so many varieties to explore, let your imagination run wild with pear possibilities. The only limit is your creativity.

Why You Love this Recipe

There are many reasons to love this recipe.

Here are some of them:

  • It is very easy and quick to make. You only need some basic ingredients and a large pot to prepare this chutney. It takes about 40 minutes to cook and you will end up with about 2-3 jars of delicious chutney that you can refrigerate, freeze, or can for longer storage.
  • It is a great way to use up any leftover or overripe pears you may have in your kitchen. Pears are a versatile fruit that can be used for many recipes, but they also tend to spoil quickly. This chutney is a perfect solution to prevent food waste and enjoy the flavor of pears all year round.
  • It is versatile and adaptable. You can serve this chutney in many ways, such as with cheese, roasted meats, sandwiches, or crackers. You can also adjust the spiciness and sweetness of the chutney according to your taste. You can add more or less chile pepper, ginger, or sugar as you like.
  • It is delicious and satisfying. This chutney has a wonderful combination of flavors and textures that will please your palate. The pears are soft and tender, the raisins are chewy and plump, the lemon adds a burst of freshness and acidity, and the spices add a hint of warmth and complexity.

Ingredients for Mary Berry Pear Chutney

  • 3 pounds fresh pears, peeled, cored, and coarsely chopped
  • 1 1/4 cups light brown sugar
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups raisins
  • 1 small lemon, seeded and finely chopped or slivered
  • 1/4 cup peeled and finely chopped fresh ginger
  • 1 clove garlic, peeled and finely chopped
  • 1 small hot chile pepper, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground coriander
  • Pinch ground cloves

Instruction to Make Mary Berry Pear Chutney

Step 1: Mix the ingredients

In a large pot over medium heat, combine the pears, brown sugar, apple cider vinegar, raisins, lemon, ginger, garlic, chile, salt, allspice, pepper, coriander, and cloves. Stir well to combine.

Step 2: Cook the chutney

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered, stirring frequently, until the pears soften and start to fall apart, about 30 minutes. If the chutney is too liquidy, increase the heat to high and cook until the liquid evaporates and the chutney thickens.

Step 3: Cool and store the chutney

Let the chutney cool slightly before transferring it to airtight containers. You can refrigerate the chutney for up to a month, freeze it for up to six months, or can it following proper canning procedures for longer storage.

How to make Mary Berry Pear Chutney

How Do I Serve Mary Berry Pear Chutney?

You can serve Mary Berry Pear Chutney with various accompaniments depending on your preference and occasion. Here are some suggestions:

  • Cheese: You can serve this chutney with cheese as an appetizer or snack. It goes well with both hard and soft cheeses, such as cheddar, brie, camembert, or blue cheese. You can also make a cheese board with this chutney, some crackers or bread, nuts, and grapes.
  • Roasted meats: You can serve this chutney with roasted meats as a main course. It pairs well with chicken, pork, turkey, or lamb. You can also use this chutney as a glaze for your meat by brushing it on during the last 10 minutes of cooking.
  • Sandwiches: You can serve this chutney with sandwiches as a lunch or dinner option. It adds flavor and moisture to any sandwich filling, such as ham, cheese, chicken salad, or turkey. You can also spread some of the chutney on the bread before adding the filling.
  • Crackers: You can serve this chutney with crackers as a simple and tasty snack. You can use any kind of crackers you like, such as saltines, wheat thins, ritz, or water crackers. You can also add some cheese or nuts to make it more filling.

Pro Tips to Make Perfect Mary Berry Pear Chutney

Here are some pro tips to make perfect Mary Berry Pear Chutney every time:

  • Use ripe pears. The pears are the main ingredient of this chutney and they affect the taste and texture of the final product. Use ripe pears that have sweet and juicy flesh and a fragrant aroma. Avoid using unripe or overripe pears as they may have a hard or mushy texture and a bland or sour taste.
  • Use apple cider vinegar. The vinegar adds acidity and tanginess to the chutney and it helps to preserve it for longer. Use apple cider vinegar instead of white vinegar as it has a more natural and fruity flavor that matches well with the pears.
  • Use fresh ginger. The ginger adds spice and freshness to the chutney and it enhances the flavor of the other ingredients. Use fresh ginger instead of ground ginger as it has a more potent and zesty flavor that will not fade during cooking.
  • Use a large pot. The pot size matters when making this chutney as it affects the cooking time and the consistency of the chutney. Use a large pot that can hold all the ingredients comfortably without overflowing or spilling over. A large pot will also allow the liquid to evaporate faster and the chutney to thicken quickly.

How to make Mary Berry Pear Chutney

How do I store Mary Berry Pear Chutney?

You can store Mary Berry Pear Chutney in different ways depending on how long you want to keep it for. Here are some options:

  • For short-term storage, refrigerate chutney for up to 4 weeks. Keep jar tightly sealed.
  • For longer storage, sterilize canning jars and process chutney in a hot water bath for 10 minutes. Store sealed jars in a cool, dark place for up to 1 year.
  • Alternatively, ladle chutney into freezer bags or containers leaving 1⁄2 inch headspace. Freeze for up to 8 months.

How do I reheat Mary Berry Pear Chutney?

You can reheat Mary Berry Pear Chutney in different ways depending on how you want to use it.

Here are some options:

  • For quick reheating, simmer chutney over low heat on the stovetop for 2-3 minutes until warmed through, stirring frequently.
  • For small amounts, microwave chilled chutney in 30-second bursts until heated through.
  • Stir reheated chutney well before serving to redistribute the fruit and juices.
  • Add a splash of water if the chutney seems too thick after reheating.


How do I make pear chutney without sugar?

You can make pear chutney without sugar by using a natural sweetener such as honey, maple syrup, or agave nectar. You can also use a sugar substitute such as stevia, erythritol, or xylitol. However, keep in mind that these alternatives may affect the taste, texture, and shelf life of the chutney. You may need to adjust the amount of vinegar and spices to balance the sweetness and acidity of the chutney.

How long does pear chutney last?

Pear chutney can last for different periods of time depending on how you store it.

It can last for:

  • A month in the fridge with an airtight container or jar
  • Six months in the freezer with a freezer-safe bag or container
  • A year in the pantry with proper canning and sterilization

What cheese goes well with pear chutney?

Pear chutney goes well with both hard and soft cheeses, as it adds a contrast of flavors and textures. Some examples of cheeses that pair well with pear chutney are cheddar, brie, camembert, blue cheese, goat cheese, cream cheese, or ricotta. You can serve the cheese and chutney together on a cheese board with some crackers or bread, nuts, and grapes.

What’s the difference between pear chutney and pear jam?

While both are fruit preserves, pear chutney has a more complex, spiced flavor compared to pear jam. Chutneys include vinegar, onions, garlic, ginger, sugar, and spices. Jams are typically just fruit and sugar. The textures also differ – chutney is chunkier with some pieces of fruit, while jam is smooth.

How long does homemade pear chutney last?

Properly stored pear chutney will last 1 year in the refrigerator, 2 years in the freezer, or up to 18 months when canned using a water bath canning method. Keep refrigerated chutney tightly sealed, and sterilize jars before canning.

What’s the best way to thicken my pear chutney?

Simmering uncovered helps reduce excess liquid, as does using ripe, juicy pears. Adding a grated apple provides natural pectin to aid thickening. You can also mix in a teaspoon of low-sugar pectin powder if needed. Over-cooking can make chutney too thick and sticky.

Can I substitute dried pears in chutney?

It’s best to use fresh pears as the star ingredient. Dried pears lack the juice and texture of fresh. But you can include diced dried pears along with fresh pears for chewiness and concentrated flavor. Reduce any extra liquid as needed.

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Final Words

I hope you enjoyed this article on how to make Mary Berry’s pear chutney recipe. This is one of my favorite recipes because it is easy to make, versatile to use, and delicious to eat. If you try this recipe, please let me know how it turned out in the comments below. I would love to hear from you. Thank you for reading!

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