Pear & Honey Chutney

Pear & Honey Chutney

Autumn brings those fruits that are fantastic for stewing and preserving, such as apples, plums and pears. This recipe is ideal for this time of year, making the most of in season pears and creating a chutney that will last for months. Great with a cheese platter, or on a cheese toastie, this chutney, beautifully created in your Biroix Dutch Oven, is great to have on hand for guests and quick meals. Package it into clean jam jars and you also have a wonderful, thoughtful, handmade gift! Chutney has an interesting history, originating in India as more of a fresh relish, compared with today’s Westernised chutney which is cooked longer with preservatives. However you use it or make it, we can all agree that it is a delightful condiment!

Makes around 1.5 kilos of chutney.

What you need:

  • 450g of onions, peeled and finely chopped 
  • 300mls of malt vinegar 
  • 400g of cooking apples, weight when peeled & cores removed 
  • 500g of pears, weight when peeled & cores removed, chopped into small dice
  • 100g of dried apricots 
  • 1 ¼ cup of honey (you can substitute 350g of brown sugar instead)
  • Salt and pepper

How to make:

  • Add the onions and 150mls (half) the vinegar to your Biroix Dutch Oven.
  • Heat on high and bring to a boil. 
  • Turn the heat down and simmer gently for 10 minutes. 
  • While the onions are cooking, cut the apples into a small (rough) dice. 
  • Add the pears, apples, remaining vinegar, apricots and honey to the onions.
  • Season well with salt and pepper. 
  • Over a low heat, stir the chutney gently until the honey has mixed in well. 
  • Increase the heat and bring to a simmer.
  • Cook for around 45-60 minutes with the lid off, stirring occasionally so it doesn’t stick. 
  • The chutney is ready when it is quite thick. 
  • Turn off the heat and transfer into sterilized jars. 
  • The chutney tastes best when it is aged for 3-6 months, however it tastes lovely from day 1 too.
  • Store in a dark place like a garage to mature. 

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries