Jamie Oliver Pear Chutney

If you’re after a condiment that balances sweet, tangy, and spicy in the most delightful way, then this Jamie Oliver Pear Chutney is just what you need. With juicy pears, fragrant spices, and a subtle kick of heat, it’s one of those recipes that instantly elevates whatever it touches. I first made it on a whim to pair with a cheese board, and now it’s a staple in my fridge. (inspired by Jamie Oliver)

Ingredients Needed

• 8 firm pears, peeled, cored, and quartered
• 140 g sugar
• 2 teaspoons black mustard seeds
• 4 teaspoons English mustard powder
• 1 heaped tablespoon fresh ginger, grated
• 150 ml white wine vinegar
• 1 teaspoon chilli flakes
• 1 handful fresh mint leaves
• 1 tablespoon salt (for sprinkling on the pears)

How To Make Jamie Oliver Pear Chutney

Prepare the Pears:
Start by prepping your pears. Peel, core, and quarter them, then place them in a colander and sprinkle with salt. This draws out excess moisture and helps them keep their shape in the chutney. Let them sit while you make the syrup.

Make the Syrup:
In a medium saucepan, add 150 ml of water and your sugar. Bring this to a gentle simmer for about 10 minutes until it thickens slightly into a syrup. Stir occasionally to keep it from catching.

Add the Spices and Vinegar:
Turn the heat down and stir in the black mustard seeds, mustard powder, grated ginger, vinegar, and chilli flakes. The aroma at this point is amazing—spicy and warm with a tangy sharpness. Simmer for another 10 minutes to let the flavors marry.

Combine with Pears:
Drain any liquid from the pears and add them into the pan. Let everything cook together gently for about 5–8 minutes. You want the pears to soften slightly but still hold some texture. Right at the end, stir in the fresh mint leaves.

Jar the Chutney:
Allow the chutney to cool slightly, then spoon it into sterilized jars. Seal them tightly while still warm. Once cooled completely, they’re ready to store or gift.

Why I Love This Recipe

This chutney has become a go-to in my kitchen. I made it one Sunday afternoon when I had too many pears and not enough fridge space—and I’ve been hooked ever since. It’s brilliant with cheese, cold meats, or even spooned onto a grilled veggie sandwich. Plus, it keeps so well that I’m never without a jar for long.

Recipe Tips

• Pick Firm Pears: Soft pears break down too much. You want a bit of bite left in the final chutney.
• Balance Your Sweet and Tangy: Measure the sugar and vinegar carefully to avoid an overly sweet or acidic chutney.
• Sterilize Your Jars Properly: This ensures your chutney stays safe and fresh for months.
• Simmer Low and Slow: Keeps the flavors from becoming too sharp and avoids burning.
• Cool Slightly Before Jarring: This helps seal the jars and improves texture.

How To Store This Jamie Oliver Pear Chutney

At Room Temperature

Store unopened jars in a cool, dark place for up to 6 months.

In the Fridge

Once opened, keep your chutney in the fridge. It’ll stay fresh for about 2 months.

In the Freezer

Pour into freezer-safe containers, leaving a little space at the top. Freeze for up to 6 months. Defrost in the fridge overnight.

Reheating

You don’t usually need to reheat chutney, but if you’re using it in cooking, warm gently over low heat.

Nutrition Facts (per serving)

• Calories: 13
• Carbs: 3g
• Protein: 0.1g
• Fat: 0.1g
• Sugar: 2.9g
• Fibre: 0.2g
• Sodium: 0.2g

Let’s Answer a Few Questions! (FAQs)

How do I know if my pears are firm enough?
Firm pears should feel solid when pressed gently—no squishiness or soft spots.

What if my chutney is too runny?
No problem! Just simmer it a bit longer uncovered until it thickens up.

What should I do if my chutney is too thick?
Add a splash of water or vinegar while simmering to loosen it to your preferred texture.

How do I sterilize jars at home?
Wash them in hot soapy water, rinse well, then dry them in a 160°C (320°F) oven for 10 minutes.

When can I start eating the chutney?
Let it rest for at least a week to let the flavors mature—it’s worth the wait!

Try More Recipes:

• Jamie Oliver Rhubarb Chutney
• Jamie Oliver Pear Almond Tart
• Jamie Oliver Pear And Gingerbread Cake