Bartlett Pear Chutney

2010 Nov/Dec


  • 1-1/2 lbs. Bartlett pears, peeled, cored and sliced
  • 1 white onion, finely diced
  • 1-1/2 c. brown sugar
  • 1 c. white wine vinegar
  • 3/4 t. freshly ground black pepper
  • 3 cinnamon sticks
  • 3 small bay leaves
  • sea salt to taste


Put all the ingredients in a saucepan over medium heat and cook, stirring, until the sugar has dissolved. Turn the heat to simmer and continut to cook for 40 minutes, until the pears turn soft and the chutney becomes thick. Allow to cool, then store in the fridge for up to two weeks. Makes about 3 cups.