Best 12 Golden Pear Chutney Recipes

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Anyone who enjoys a sweet and tangy chutney will love golden pear chutney. This delicious condiment is made with fresh pears, sugar, vinegar, and spices. It is the perfect accompaniment to a variety of dishes, from roasted pork or chicken to grilled cheese sandwiches. Golden pear chutney is also a great way to use up leftover pears.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK PEAR CHUTNEY



Quick Pear Chutney image

Sweet, nutty, and tangy, this condiment is a delicious accompaniment to our Pancetta-Wrapped Pork Roast.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

1/4 cup walnuts
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 ripe but firm pears, cored and cut into 1/4-inch dice
6 tablespoons cider vinegar
3 tablespoons honey
4 whole cloves
1/4 cup golden raisins

Steps:

  • Preheat oven to 375 degrees. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.
  • Heat oil in a small saucepan over medium heat. Add shallot, and saute until softened, about 2 minutes. Add pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5 minutes. Discard cloves, and stir in raisins and reserved walnuts. Remove from heat. Serve warm or at room temperature.

GOLDEN FRUIT CHUTNEY



Golden Fruit Chutney image

Sweet and sour fruit chutney made with fruits and spices - perfect condiment for grilled turkey or pork.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 3h5m

Yield 72

Number Of Ingredients 9

1 cup golden raisins
1/2 cup packed brown sugar
3/4 cup pineapple or apple juice
1/2 cup cider vinegar
1 1/2 teaspoons ground ginger
1 teaspoon ground mustard
1/8 teaspoon ground red pepper (cayenne)
1 can (20 ounces) pineapple chunks in juice or syrup, undrained
2 packages (6 ounces each) dried apricots, coarsely chopped (2 cups)

Steps:

  • Heat all ingredients to boiling in 3-quart saucepan or 4-quart Dutch oven, stirring occasionally; reduce heat. Cover and simmer 30 minutes.
  • Uncover and simmer about 15 minutes, stirring occasionally, until mixture is very thick. Cool about 2 hours. Cover and refrigerate up to 2 weeks, or freeze up to 2 months.

Nutrition Facts : Calories 30, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tab1espo, Sodium 0 mg

GOLDEN SAFFRON PEAR CHUTNEY



Golden Saffron Pear Chutney image

A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)

Provided by French Tart

Categories     Pears

Time 1h20m

Yield 2 1lb jars

Number Of Ingredients 14

2 cooking apples, peeled, cored & grated
150 g onions, peeled & finely chopped
150 g golden sultana raisins
4 oranges, juice and zest of
300 g light brown sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon cayenne pepper
3 pinches saffron strands
2 teaspoons salt
50 g fresh gingerroot, grated
300 ml white wine or 300 ml cider vinegar
750 g pears, peeled, cored and roughly chopped
350 g tomatoes, roughly chopped

Steps:

  • Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
  • Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
  • (It should be thick enough to coat the back of a spoon and not be too runny.).
  • Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
  • Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
  • It is better eaten after 1-2 months.
  • This chutney keeps for up to 2 years.

Nutrition Facts : Calories 1530.3, Fat 3.3, SaturatedFat 0.8, Sodium 2411.9, Carbohydrate 365.2, Fiber 38.4, Sugar 257.4, Protein 11.9

PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE



Pork Tenderloin with Prune, Pear, and Apple Chutney in a Hazelnut Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

2 cups red wine
1/2 cup sugar
1 bay leaf
12 ounces diced prunes
1/2 teaspoon ground coriander seeds
1 apple, peeled and diced
1 pear, peeled and diced
2 tablespoons cornstarch
2 tablespoons water
1 onion, chopped
1/2 celery stalk, chopped
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 tablespoons tomato paste
1 quart veal stock
3 tablespoons butter, plus 2 tablespoons
3 tablespoons flour
1 ounce hazelnuts, chopped
2 tablespoons orange juice
1/2 cup heavy cream
Salt and white pepper
1 pork tenderloin
1 1/2 cups flour
Salt and freshly ground black pepper
Vegetable oil

Steps:

  • Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
  • Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
  • In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
  • In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
  • Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
  • Serve with chutney and cream sauce.

GOLDEN PEAR CHUTNEY



Golden Pear Chutney image

Provided by John Martin Taylor

Categories     Condiment/Spread     Fruit     Ginger     Onion     Raisin     Pear

Yield Makes 5 pints

Number Of Ingredients 12

3 pounds hard, underripe pears, peeled, seeded, and chopped (about 6 cups)
3 cups light or dark brown sugar
3 cups apple cider vinegar
1 tablespoon mustard seeds
2 teaspoons cayenne pepper
1/4 pound crystallized ginger, chopped (about 2/3 cup)
1 teaspoon ground cinnamon
1/2 teaspoon Quatre-Epices
1 cup dark raisins
1 cup light raisins
2 cups chopped onion
1 lemon, peeled and thinly sliced

Steps:

  • Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency. Transfer to sterilized jars and seal; process in a boiling water bath for 10 minutes.

ROASTED PEAR MANGO CHUTNEY



Roasted Pear Mango Chutney image

A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!

Provided by BASTET

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time P1DT1h30m

Yield 12

Number Of Ingredients 15

2 firm green pears - peeled, cored and halved
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
¼ cup brown sugar
¼ cup maple syrup
2 cups diced green (under ripe) mango
1 small red onion, chopped
1 green chile pepper, chopped
2 cloves garlic, chopped
1 teaspoon grated fresh ginger
½ cup dried sour cherries
¾ cup cider vinegar
1 tablespoon cayenne pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
  • Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
  • Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
  • Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 26.5 g, Fat 2.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 5.9 mg, Sugar 22.4 g

GOLDEN PINEAPPLE CHUTNEY



Golden Pineapple Chutney image

Provided by Norman Van Aken

Categories     Condiment/Spread     Sauce     Fruit     Vinegar     Apple     Pear     Mango     Papaya     Pineapple     Spring     Simmer

Yield Makes 4 cups

Number Of Ingredients 14

1/2 cup sugar
1/2 medium red onion, diced
1 1/4 cups diced mango
1 1/2 cups diced golden pineapple
1 Granny Smith apple, peeled, cored, and diced
1 Asian pear, peeled, cored, and diced
3/4 cup diced papaya
1 tablespoon ground allspice
1/4 cup peeled and finely chopped ginger
2 tablespoons Caribbean hot sauce (your favorite)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons allspice berries, toasted
1 cup apple cider vinegar or white wine vinegar

Steps:

  • In a large bowl, combine all of the ingredients except the allspice and the vinegar. Allow to stand for 30 minutes.
  • Meanwhile, toast the allspice berries in a small saucepan until they just begin to smoke. Add the vinegar, bring to a simmer, and reduce to 1/4 cup. Strain, and discard the allspice berries.
  • Combine the reduced vinegar with the fruit mixture in a large heavy saucepan and simmer over medium heat, stirring occasionally, for 20 to 30 minutes until the liquid is almost syrupy. Refrigerated, this will keep for up to 3 months.

JALAPENO-PEAR CHUTNEY



Jalapeno-Pear Chutney image

With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.-Deb Thomson, Grand Island, Nebraska

Provided by Taste of Home

Time 55m

Yield 5 half-pints.

Number Of Ingredients 9

2 pounds pears, peeled and chopped
2 pounds tomatoes, peeled, seeded and chopped
2 cups chopped onions
1 cup finely chopped seeded jalapeno peppers
1 cup cider vinegar
1 cup packed brown sugar
4 teaspoons minced fresh gingerroot
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon ground mustard

Steps:

  • In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally., Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ALMOND PEAR CHUTNEY



Almond Pear Chutney image

My sweet, chunky chutney-flavored with orange, almond and ginger-is great with chicken, turkey or pork. You can prepare it a couple of days in advance and use it to dress up a plain weekday supper.

Provided by Taste of Home

Time 45m

Yield 3 cups.

Number Of Ingredients 8

4 cups chopped peeled ripe pears
1 small unpeeled navel orange, halved and thinly sliced
1/2 cup water
2 teaspoons lemon juice
1-1/2 cups sugar
1/4 teaspoon ground cinnamon
1/3 cup coarsely chopped unblanched almonds, toasted
2 tablespoons chopped crystallized ginger

Steps:

  • In a large saucepan, combine the pears, orange, water and lemon juice. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened, stirring occasionally. , Remove from the heat; stir in almonds and ginger. Serve warm or cold. May be refrigerated for up to 1 week.

Nutrition Facts : Calories 165 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein.

GOLDEN PINEAPPLE CHUTNEY



Golden Pineapple Chutney image

This recipe is taken from "New World Kitchen" by Norman Van Aken. If you are going to try at least one chutney recipe, I strongly suggest that this be the one, this chutney is wonderful and will keep covered in the refrigerator for about 6 weeks, trust me it won't last a week lol! I purchase my allspice berries in a bulk spice store. This is so good served with chicken or pork!

Provided by Kittencalrecipezazz

Categories     Chutneys

Time 1h5m

Yield 4 cups

Number Of Ingredients 14

1/2 cup sugar
1 small red onion, diced
1 medium mango, diced
2 cups fresh pineapple, diced
1 granny smith apple, peeled, cored and diced
1 firm pear, peeled and diced
1 small papaya, diced
1 tablespoon allspice (can use a bit less)
1/4 cup fresh ginger, peeled and finely chopped
1 tablespoon caribbean hot sauce (can use more to taste, I used Lousianna hot sauce)
1/2 teaspoon salt (or to taste)
black pepper
3 tablespoons allspice berries
1 cup apple cider vinegar (or use white wine vinegar)

Steps:

  • In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes).
  • Meanwhile toast the berries in a small saucepan until they just begin to smoke.
  • Add in the vinegar; bring to a simmer; reduce to about 1/4 cup.
  • Strain and discard the berries.
  • Combine the reduced vinegar with the fruit mixture in a large heavy saucepan; simmer over medium heat, stirring constantly for about 20-30 minutes, until the liquid is almost syrupy.
  • Refrigerate until cold.

Nutrition Facts : Calories 253.4, Fat 0.6, SaturatedFat 0.1, Sodium 393, Carbohydrate 63, Fiber 5.5, Sugar 50.8, Protein 1.5

PEACH-GINGER CHUTNEY WITH GOLDEN RAISINS



Peach-Ginger Chutney with Golden Raisins image

Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes 2 cups

Number Of Ingredients 6

1 onion, chopped (about 1 1/2 cups)
2 tablespoons fresh ginger, finely chopped
1 pound (2 1/2 cups) frozen peaches, sliced
1 cup packed light-brown sugar
1/3 cup white-wine vinegar
1/2 cup golden raisins

Steps:

  • In a medium saucepan, combine 1 chopped onion (about 1 1/2 cups), 2 tablespoons finely chopped fresh ginger, 1 pound sliced frozen peaches (2 1/2 cups), 1 cup packed light-brown sugar, 1/3 cup white-wine vinegar, 1 cup water, and 1/2 cup golden raisins.
  • Bring to boil; reduce heat to medium, and simmer, covered, 10 minutes. Uncover; simmer, stirring occasionally, until mixture is soft and syrupy, 15 to 20 minutes. Let cool before serving.

AUTUMN APPLE-PEAR CHUTNEY



Autumn Apple-Pear Chutney image

This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.

Provided by Marisa McClellan

Time 1h55m

Yield 24

Number Of Ingredients 13

1 ½ pounds apples - peeled, cored, and diced
1 ½ pounds pears - peeled, cored, and diced
1 large yellow onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups dried cherries
1 lemon, seeded and chopped
2 tablespoons yellow mustard seeds
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
½ teaspoon ground cloves

Steps:

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g

Tips:

  • Choose ripe and firm pears for the best flavor and texture.
  • Use a variety of pears to create a more complex flavor profile.
  • Add a little bit of heat with some chili peppers or ginger.
  • Balance the sweetness of the pears with a tart ingredient like lemon juice or vinegar.
  • Use a variety of spices to create a unique flavor profile.
  • Cook the chutney low and slow to allow the flavors to develop.
  • Let the chutney cool completely before serving to allow the flavors to meld.

Conclusion:

Golden Pear Chutney is a versatile condiment that can be used in a variety of dishes. It is a great way to add a sweet and savory flavor to grilled meats, roasted vegetables, or even cheese and crackers. It can also be used as a marinade or glaze for chicken, fish, or tofu. With its beautiful golden color and unique flavor, Golden Pear Chutney is sure to be a hit at your next party or gathering.

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