Apple Pear Chutney

apple-pear-chutney Romulo Yanes


  • 1 tablespoon olive oil
  • 2 large shallots, finely chopped
  • 2 tablespoons yellow mustard seeds
  • 3/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 pounds red apples, such as Gala, Braeburn or Rome, cored and cut into 1/2-inch dice
  • 1 3/4 pounds firm-ripe pears, cored and cut into 1/2-inch dice
  • 1 cup apple cider vinegar
  • 1/2 cup honey
  • 4 2-inch pieces lemon zest
  • 1 tablespoon minced fresh ginger
  • 1 cup golden raisins or dried cranberries


1. In a heavy 4- to 5-quart pot, warm oil over medium-low heat. Add shallots and cook, stirring often, until soft, about 4 minutes. Add mustard seeds, red pepper flakes, salt and pepper; cook, stirring, for 1 minute.

2. Stir in remaining ingredients except raisins. Raise heat to medium-high; bring to a boil. Lower heat and simmer, stirring occasionally, until most liquid has evaporated, 45 to 50 minutes. Remove from heat. Stir in raisins; let cool. Divide among 6 clean and dry 1 1/4-cup-capacity jars with lids. Keep refrigerated.

  • Prep Time:
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  • Yield: 6 jars (8 cups)

Nutritional Information

Calories per serving: 65
Fat per serving: 1g
Saturated fat per serving: 0g
Cholesterol per serving: 0.0mg
Fiber per serving: 1g
Protein per serving: 0g
Carbohydrate per serving: 15g
Sodium per serving: 76mg
Calcium per serving: 12mg

Good to Know

This delicious medley is amazing with cheese and crackers or spooned on top of a roasted pork loin.
Lori Powell