Try this spiced pear chutney, then check out our Christmas chutney, tomato chutney, nectarine chutney and more chutney recipes. For another festive spread, try our homemade Christmas jam.

Recipe tip: Dried sour cherries have a deep red colour, tangy flavour and chewy texture. They are great for adding tartness to in preserves such as this spiced pear chutney. You can find them in Waitrose supermarkets or buy them online.


  • 2 tbsp flavourless oil (such as sunflower oil)
  • 3 star anise
  • 2 tsp fennel seeds, crushed
  • 1 tsp dried chilli flakes
  • 65g dried sour cherries, roughly chopped
  • 1 lemon, zested to make 1 tsp, juiced to make 2 tbsp
  • 400g bramley apples, peeled and chopped
  • 225g pears (I used Waitrose Blush pears for their aromatic flavour), diced into small cubes with the peel left on
  • 2 cloves garlic, crushed
  • grated to make 1 tbsp ginger
  • 4 tbsp soft dark brown sugar
  • 4 tbsp cider vinegar
  • 2 tsp sea salt flakes


  • STEP 1

    Heat the oil in a large, heavy-based pan over a medium heat, then sizzle the star anise, fennel seeds and chilli flakes for 1 minute, stirring continuously so they don’t burn.

  • STEP 2

    Add the cherries and lemon zest, cooking for 1 minute, before adding the chopped apples along with 250ml of water. Simmer for 12-14 minutes or until the apples turn to a pulp (add a splash of water if it’s drying out).

  • STEP 3

    Add the pears, garlic, ginger, sugar, vinegar, lemon juice and sea salt flakes. Simmer for 5 minutes, remove from the heat and cool to room temperature. Decant into a sterilised jar and seal tightly. Will keep for six months in a cool dark place or for one month in the fridge once opened.


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