• Sonia Ghiggioli

Xmas Cooking - Spiced Pear Chutney...

Spiced Pear Chutney

With less than 4 weeks until Christmas I looked into my pantry and realised I had no preserved condiments left. Home-made preserves, chutneys and pickles can add a unique touch to your festive season feasts, and provide quick and easy extras to go with sliced ham, seafood, cheese and nut platters and roast meat dishes.

We will be celebrating Christmas with family and children by the beach so I wanted flavourful additions to the cold platter style of meals that the balmy Queensland weather encourages.

I haven't harvested fruit from trees in a while so I purchased some pears in bulk. I chose to use pears as they are readily available across Australia this time of year and their sweetness is a perfect complement to the savoury Chorizo Chutney and Pickled Eggs I will also make. I plan to have enough left over for use throughout the year.

Spiced Pear Chutney

Preparation Time - 15 min

Cooking time - 1 hour


200ml of apple cider vinegar

100ml of white wine

100ml of water

200g of raw sugar

2 red onions, peeled and chopped

1 teaspoon of grated ginger

2 star anise

2 teaspoons of ground cumin

10 pears, firm and chopped

1 long red chilli, cut into 4 with seeds removed

50g of sultanas


1. In a heavy-based saucepan combine the vinegar, white wine, water, raw sugar, red onions, ginger, star anise and ground cumin and stir.

2. Bring to the boil.

3. Add the chopped pears and chilli and simmer for 1 hour, or until a syrup has formed and the pears are cooked. Add the sultanas and stir.

4. Allow to cool slightly.

5. Prepare sterilised jars.

6. Spoon into sterilised jars.

7. Refrigerate once opened.


Sonia Ghiggioli - Barefoot FarmHer

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