Pear, date & cinnamon chutney

Preparation time: 20 minutes

Cooking time: 1 hour


1kg Ripe pears

450g Dates, chopped

450g Shallots, finely sliced

2  Apples, peeled, cored and chopped

300g Light muscovado sugar

2 Cinnamon sticks

600ml Cider vinegar


  1. Peel, core and chop pears. Place in a pan with dates, shallots, apples, sugar and cinnamon sticks. Pour in 300ml of the cider vinegar, season and slowly bring to a simmer, stirring, until the sugar has dissolved.
  2. Cook for 25-30 minutes, until tender.
  3. Pour in another 300ml cider vinegar and cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
  4. Divide the hot chutney between sterilised jars and set aside to cool.
  5. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.


Chef's tip

You’ll need to sterilise the jars or your chutney will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the chutney.