Go Back

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.