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

Author: Si Foster


  • 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


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


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

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