Pear Chutney
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Cook time: 
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Serves: 4 cups
A simple pear chutney with highlights of fresh ginger and Meyer lemon.
  • ½ cup brown sugar, firmly packed
  • ¼ cup apple cider vinegar
  • zest and juice of 1 Meyer lemon
  • 3 firm Bosc pears, cored, peeled and cut into ½-inch chunks
  • ¼ cup yellow onion, chopped
  • 1 clove garlic, peeled and finely diced
  • 1 teaspoon finely grated fresh ginger root
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 pinch cayenne pepper
  • 1 tablespoon Grand Marnier (optional)
  1. Combine the sugar, vinegar, lemon juice and lemon zest in a medium-sized saucepan and bring to a boil, stirring.
  2. Add the chopped pears, raisins, onion, garlic and ginger root. Stir to combine.
  3. Add the cumin, coriander and cayenne. Stir, reduce heat to low and cook, uncovered, until the chutney has thickened, about 30 minutes.
  4. Remove from heat and add the Grand Marnier, if desired.
  5. Cool, then refrigerate in a covered container.
Recipe by Liz The Chef at