Best 8 Apple Pear Chutney Recipes

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Embark on a culinary journey with our delectable Apple Pear Chutney, a symphony of sweet, tangy, and aromatic flavors. This versatile condiment, hailing from the kitchens of India, is a harmonious blend of crisp apples, juicy pears, warming spices, and a hint of heat. As you savor each spoonful, let the vibrant flavors dance on your palate, leaving you craving more.

This article offers a collection of Apple Pear Chutney recipes, each with its distinct character. From the classic Indian-style chutney, bursting with spices like cumin and coriander, to a tangy and refreshing variation with a splash of vinegar, these recipes cater to a range of preferences. Experiment with different combinations of fruits, spices, and herbs to create your unique chutney masterpiece.

Whether you're seeking a sweet and savory accompaniment for your favorite cheese platter, a tangy addition to your sandwiches, or a unique glaze for roasted meats, our Apple Pear Chutney recipes have you covered. With its versatility and irresistible taste, this chutney is sure to become a staple in your culinary repertoire.

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

MARCEL DESAULNIER'S APPLE, PEAR AND RAISIN CHUTNEY



Marcel Desaulnier's Apple, Pear and Raisin Chutney image

Provided by Florence Fabricant

Categories     condiments

Time 55m

Yield 8 cups

Number Of Ingredients 12

4 red Bartlett pears
2 Granny Smith apples
2 red Delicious apples
1 orange, unpeeled, seeded and chopped
1 lemon, unpeeled, seeded and chopped
1/2 lime, unpeeled, seeded and chopped
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup water
1/4 cup cider vinegar
2 tablespoons fresh lemon juice
1 cup raisins

Steps:

  • Quarter and core two pears, one Granny Smith and one red Delicious apple. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.
  • Transfer to a large, heavy saucepan, add both sugars, water and vinegar. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.
  • While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.
  • When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions. Allow to cure 24 hours before using.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 0 grams, Carbohydrate 71 grams, Fat 0 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 57 grams

PEAR-APPLE CHUTNEY



Pear-Apple Chutney image

This chutney made using pears and apples is a tasty condiment to be served with dinner.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h15m

Yield 26

Number Of Ingredients 10

2 lb Bartlett pears, peeled, chopped (5 cups)
2 lb Gala apples, peeled, chopped (7 cups)
1 cup chopped sweet onion (1/2 medium)
3/4 cup golden raisins
1 cup cider vinegar
3 cups sugar
4 1/2 teaspoons grated gingerroot
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 1/2 teaspoons apple pie spice

Steps:

  • In 6-quart Dutch oven, mix all ingredients. Heat to boiling over high heat. Reduce heat to medium-low; simmer 1 hour, stirring occasionally, until thickened.
  • Pour chutney into containers with tightfitting lids. Store in refrigerator.

Nutrition Facts : Calories 143, Carbohydrate 37 g, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 48 mg

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.

PORK CHOPS WITH APPLE & PEAR CHUTNEY



Pork Chops With Apple & Pear Chutney image

These pork chops are a fantastic fall dinner. The spices in the recipe make the meal. The seasoned pork chops are savory. Topped with a sweet, spicy, and tart apple and pear chutney, it's the perfect combination. Every bite is rich in flavor. Your family will love these pork chops.

Provided by Megan Todd

Categories     Fruit Sauces

Time 30m

Number Of Ingredients 18

APPLE/PEAR CHUTNEY
2 Tbsp butter
4 c peeled & cubed tart apples (granny smith)
2 c peeled & cubed pears
1 c cranberries
4 Tbsp apple cider vinegar
4 Tbsp dark brown sugar
2 tsp crystalized ginger
1/2 tsp sea salt
1/4 tsp allspice, ground
PORK
1/2 tsp sea salt
1/2 tsp coriander
1/4 tsp fresh cracked pepper
1/4 tsp fresh cracked white pepper
1 tsp minced garlic
6 pork chops, center cut
2 Tbsp extra virgin olive oil

Steps:

  • 1. Preparing the chutney. Melt butter in a medium-sized saucepan over medium heat.
  • 2. Add the apples and pears. Saute about 5 minutes.
  • 3. Add the cranberries, vinegar, brown sugar, crystallized ginger, salt, and allspice. Bring mixture to a boil.
  • 4. Reduce heat & allow to simmer while preparing pork chops, stirring occasionally.
  • 5. In a small bowl mix together salt, peppers, coriander, and minced garlic.
  • 6. Heat olive oil in large grilling skillet over medium-high heat.
  • 7. Sprinkle both sides of pork chops with dry seasoning mixture.
  • 8. Add pork to heated skillet and cook 4-6 minutes on each side until done. ** Can cook on the grill outdoors, or an electric grill as well :)
  • 9. Serve pork chops with chutney atop. Serve with asparagus, a side of wild rice and fresh crisp salad.

APPLE-PEAR CHUTNEY



Apple-Pear Chutney image

Provided by Aria Kagan

Time 55m

Yield 1 quart

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
3 tablespoons mustard seeds
1 teaspoon ground cinnamon
4 tart green apples, like Granny Smith, cored and cut into chunks
4 Anjou pears, cored and cut into chunks
2 tablespoons apple cider vinegar
1 cup apple juice
1 tablespoon brown sugar
2 teaspoons grated fresh ginger

Steps:

  • In a large saucepan, heat the olive oil over medium heat and add the onions, mustard seeds, and cinnamon. Stir to combine. Saute the mixture until the onions are translucent, about 3 minutes.
  • Stir in the apples, pears, vinegar, apple juice, brown sugar, and fresh ginger, cook for 1 minute, then lower the heat and simmer until the apples and pears are just soft, about 20 to 30 minutes.

PEAR APPLE CHUTNEY



Pear Apple Chutney image

Categories     Condiment/Spread     Fruit     Ginger     Christmas     Quick & Easy     Wheat/Gluten-Free     Raisin     Apple     Pear     Winter     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 8

2 firm-ripe red Bartlett pears
2 Granny Smith apples
1 cup golden raisins
1/2 cup rice vinegar (not seasoned)
1/4 cup sugar
1 tablespoon finely chopped peeled fresh gingerroot
1 teaspoon mustard seeds
1/2 teaspoon cinnamon

Steps:

  • Halve and core pears and apples. Cut 2 pear halves and 2 apple halves into 1/4-inch-thick slices and chop remaining pears and apples.
  • In a saucepan combine sliced and chopped pears and apples with remaining ingredients and bring to a simmer, stirring gently. Simmer chutney, covered, stirring occasionally, until fruit is just tender, 10 to 15 minutes, and cool. Chutney may be made 1 day ahead and chilled, covered. Serve chutney chilled or at room temperature.

PEAR-APPLE CHUTNEY



Pear-Apple Chutney image

My mom made this chutney and I asked her for the recipe because I liked it so well. I had no idea it used such a bizzare combination of ingredients. I added it on top of cheese, ham, and crackers. Spi-cy.

Provided by ratherbeswimmin

Categories     Chutneys

Time 2h25m

Yield 8 half pints

Number Of Ingredients 20

1 1/2 teaspoons peppercorns
5 firm pears, peeled,cored,and chopped
3 cooking apples, peeled,cored,and chopped
3 fresh peaches, peeled,and chopped
2 tomatoes, peeled,cored,and chopped
2 lemons, finely chopped
1/2 orange, finely chopped
2 cups cider vinegar (5% acidity)
1 (16 ounce) package brown sugar
1 (15 ounce) package raisins
1 (8 ounce) can water chestnuts, drained
1 (2 2/3 ounce) jar crystallized ginger, chopped
1 clove garlic, crushed
3 tablespoons mustard seeds
1 tablespoon ground ginger
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice

Steps:

  • Tie the peppercorns up in a piece of cheesecloth.
  • Add the peppercorns and the rest of the ingredients to a large pot.
  • Bring mixture to a boil; lower heat, and simmer, uncovered, for 2 hours, stirring occasionally.
  • Remove peppercorns in cheesecloth.
  • Pour mixture into hot sterilzed jars, leave 1/4 inch headspace.
  • Remove air bubbles; wipe jar rims.
  • Cover at once with metal lids, and screw on bands.
  • Process jars in boiling water bath for 10 minutes.
  • Let cool.

BACON, APPLE, AND PEAR CHUTNEY



Bacon, Apple, and Pear Chutney image

This goes wonderful over chicken and served with steamed rice. Feel free to add more cinnamon and nutmeg as your taste allows. I also used Splenda instead of sugar to make less traumatic to my dietary needs. I also left the peelings on but if you like you can remove them.

Provided by Angel Bonfield

Categories     Spreads

Time 45m

Number Of Ingredients 13

2 medium Granny Smith apples, cubed w/peel on
1 medium Anjou pear, cubed w/peel on
1 medium Bosc pear, cubed w/peel on
3/4 c water
3 Tbsp apple cider vinegar
5 Tbsp cinnamon, ground
1/2 c brown sugar, light
1/2 c Splenda
3 tsp allspice
3 clove ground or whole cloves
1 dash(es) red ground pepper
1 Tbsp lemon juice
4 slice bacon, cooked and chopped

Steps:

  • 1. Core and cube apples and pears. Place into a slightly warmed skillet set on medium heat (about 6-8 on my stove). Add lemon juice, and apple cider vinegar until it just starts to boil. Add your cold water, and allow to come to a rolling boil.
  • 2. Once it reaches a rolling boil, slowly add cinnamon, allspice, cloves, lemon juice and red ground pepper while stirring with a wooden spoon. Return to rolling boil then add in your Splenda and Brown Sugar. Add Bacon to mixture.
  • 3. Low Boil over medium to low heat for about 20 min. Serve over chicken or pork. You can also pour it over chicken or pork during the last 15 min. of baking for a glaze.

Tips:

  • Choose ripe, flavorful fruits: The quality of your chutney will depend on the quality of your fruits. Choose apples and pears that are ripe and have a good flavor.
  • Use a variety of spices: Chutney is a great way to experiment with different spices. Feel free to adjust the spices in the recipe to suit your own taste.
  • Cook the chutney until it thickens: Chutney should be thick and syrupy. Cook it over low heat until it has reached the desired consistency.
  • Canning or freezing chutney: If you want to store your chutney for longer, you can can it or freeze it. Canning is a great way to preserve chutney for up to a year, while freezing is a good option for shorter-term storage.

Conclusion:

Apple pear chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for serving with cheese, crackers, or meat. It can also be used as a glaze for chicken, pork, or fish. No matter how you choose to enjoy it, apple pear chutney is sure to be a hit.

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