Triple Ginger & Pear Chutney
Recipe type: chutney
Prep time: 
Cook time: 
Total time: 
Serves: 6 eight-ounce jars
A seasonal pear chutney with three different kinds of ginger
  • 3 cups organic brown sugar
  • 2 cups organic apple cider vinegar
  • 3 pounds pears, peeled, cored and chopped
  • 1 cup dried pears, chopped
  • 1 sweet onion, chopped
  • zest and juice of a lemon
  • ½ cup crystallized ginger, finely chopped
  • 1 Tablespoon grated peeled ginger root
  • 1Tablespoon mustard seed
  • 1 teaspoon ground ginger
  • ½ teaspoon sea salt
  1. Using a large, heavy-bottomed pot, such as a Dutch oven, heat the brown sugar and cider vinegar until it boils and the sugar has dissolved, stirring occasionally.
  2. Add remaining ingredients. Stir well and return mixture to a boil.
  3. Lower heat and cook, uncovered, stirring every 10-15 minutes, for two hours.
  4. Ladle into sterile glass jars and process according to safe canning procedures.
Recipe by Liz The Chef at