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Holiday Cooking | October 7, 2009

Fresh Apple and Pear Chutney

Fresh Apple and Pear Chutney

I have a big basket of assorted apples in my garage, courtesy of friends and neighbors who love to share. You know how I love fruit and meat together, so I thought, what would go better with Sara’s Sunday Pork Tenderloin, than a little fresh apple and pear chutney? Fresh Apple and Pear Chutney Oh joy! Only 7 weeks till the Big Day. I’ll try to contain myself.

Fresh Apple and Pear Chutney

Fresh Apple and Pear Chutney


  • 2 cups apple cider
  • 2 cups sugar
  • 1 1/2 pounds assorted apples preferably tart, peeled, cored,
  • chopped into 1/2 inch pieces
  • 2 ripe pears peeled, cored, chopped
  • 1 1/2 cups golden raisins
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon fresh grated ginger
  • 1 1/2 teaspoons salt
  • 1 teaspoon grainy mustard or 2 teaspoons mustard seed
  • 3/4 cup brown sugar
  • dash cayenne


  1. Bring vinegar and sugar to a boil in a large saucepan, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat.
  2. Combine all remaining ingredients into sauce pan with cider mixture. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. If you have a immersion blender, place the blade into the pan and pulse quickly about 2-3 times. Just until about a fourth of the mixture is blended.

  3. Place in serving bowl or canning jars, cover and refrigerate. Will keep for about 2 weeks refrigerated.

Recipe Notes

-This could be made with lots of different fruit combos. Some people like to add nuts to their chutney, or even fresh garlic cloves.

2 thoughts on “Fresh Apple and Pear Chutney

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Recipe Rating

  1. Si, what is grainy mustard? I have a salmon recipe that calls for it. I didn't see it at Dick's Grocery Store…
    P.S. I made the Seared Halibut with Herbed Tomatoes tonight for dinner.
    My husband said "Best halibut you've ever made", sons loved how moist it was. We will be making it again! I like the new design of your website, but I liked the original too!

  2. Linda, I'm glad your family loved the fish! Any type of mustard with the seeds whole and not ground. They carry a few different types at Dicks. I like "Inglehoffer" brand, made in one of my favorite towns – Beaverton, Oregon.