Pear Chutney

Bosc

These hold their shape very well when cooked, making them fabulous for making chutney. Very common and widely available, they are the classic example of the brownish russet skinned ones you see in your local supermarket, grocery store or elsewhere.

Boscs are available for a large part of the year, usually from September all the way through the winter, although some orchards produce a bumper crop into April.

Bartlett

Deliciously juicy, they are great to eat raw, but lose their shape when cooked. For me, they’re not the best for this recipe, as you could end up with a mushy mixture instead of a chunky one.

If you do opt for bartletts, use a mixture of semi-ripe and ripe, for a more interesting texture combination. Bartletts are in season from July through to October.

Anjous

Mild in flavor and firm in texture, these sweet little wonders are fabulous for a decent choice. They come in green and red varieties, but the color doesn't mean any major difference to flavor or texture. 

Anjous can be eaten raw or used to cook sauces, condiments and other dishes. Pick anjous that are bright and firm when lightly squeezed in your palm and ones that feel heavy for their size.

Anjous are usually available from October through May.

French butter

Another excellent cooking pear, these are rich and juicy with a tenderness that makes them great for eating raw but also cooking.

French butter pears are prevalent in the fall.

They typically grow for a large part of the year. In the States, they are grown in Oregon and Washington, with August through to May being the typical harvesting period. 

Buy them locally at farmers’ markets for the best tasting types!

Make chutney while the sun shines! Okay, there are many other great dishes you can make – I’m thinking crumbles, cobblers and other delicious desserts, If you have a few spare pears try this Pear Tart – but, for me, you can’t get better than chutney.

There’s just something so wonderful about that sweet, savory, spicy taste. Plus, it goes with so many different foods!

Bake them. Unripe pears hold their shape when baked; unlike ripe ones, which quickly turn to mush. This makes them perfect for pies, crumbles and – guess what – yep, chutneys!

It depends. If you’ve bought unripe pears and you want to ripen them, store them loosely in a paper at room temperature. This way, they will ripen quickly.

Otherwise, store them in the refrigerator.

Vinegar is an essential preservative that helps chutney to stay fresh for longer. Different types of chutney suit different chutneys. For spiced pear chutney, there are a few options:

Malt vinegar

My pick for this recipe is malt vinegar. With notes of caramel and citrus, with nutty undertones, it has the ideal flavor profile to complement the sweetness of the pear and sultana flavors.  

Cider vinegar

Another good choice, either apple or pear cider vinegar would bring a nice tang to this chutney.

White wine vinegar 

It has a mellower, softer taste, which would allow the pear to take center stage. Avoid cheap white wine vinegars.

Balsamic vinegar

A great pairing with pear chutney, balsamic vinegar can bring lots of different flavors, ranging from fig and prune to chocolate and cherry. Go for a quality balsamic and you can’t go wrong.

You can easily substitute sultanas for raisins or blackcurrants.

Yes. It’s best to leave your spiced pear chutney to mature for at least a month.

Yes you can. If you want to keep your spiced pear chutney for longer, store it in an airtight freezable container. It will stay fresh in the freezer for up to 12 months.