Skip to main content

Homemade Pear and Green Tomato Chutney Recipe

My mother taught me to cook when I was 10, and I love cooking. Rather than strictly following recipes I love to experiment.

Pear and green tomato chutney

Pear and green tomato chutney

Autumn Harvest Recipe

Every fall, after we harvest our pears from our back garden mini orchard, we make our annual crop of pies, crumbles and cakes for the freezer. Occasionally, we also make homemade wine.

This year, we have a good stock of wine, but we had run low on chutney—so I decided to use some of the surplus pears to make more. It also happens to be the end of the tomato season, so I picked all of the remaining tomatoes from our unheated greenhouse, many still green. Rather than making simple pear chutney, I decided add green tomatoes to the mix.

Green tomato chutney is one of my favourites, and it goes particularly well with blue cheese on toast as a Christmas treat. I’m looking forward to having this chutney when the festive season arrives.

If you don't have any green tomatoes, then ordinary red tomatoes should work just as well.

Cook Time

Prep timeCook timeReady inYields

2 hours

1 hour

3 hours

About 10 to 12 small pickle-sized jars

Ingredients

  • 650 grams pears, chopped
  • 650 grams green tomatoes, chopped
  • 1 large green apple, chopped
  • 2 onions, chopped
  • 1 lemon, zested and juiced
  • 1 orange, zested and juiced
  • 150 grams sultanas
  • 150 grams brown sugar
  • 400 millilitres white vinegar
  • 250 millilitres water
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 4 grams salt

Instructions

  1. Core and chop the pears and apple into small pieces and add to a large saucepan.
  2. Chop the tomatoes and onions into small pieces and add to the saucepan.
  3. Use a grater on the orange and lemon to create the zest for adding to the saucepan, and then cut the orange and lemon in half and squeeze the juice into saucepan.
  4. Add the rest of the ingredients to the saucepan: sultanas, sugar, white vinegar, water, herbs, and a level teaspoon of salt.
  5. Stir well, bring to the boil and simmer for 1 hour. Then allow it to cool for 1/2 hour.
  6. When the mixture has cooled a tittle, add to sterile jars. Allow it to cool for another 1/2 hour before sealing the jars with lids and labelling.

Image Guide

The ingredients

The ingredients

Pears chopped

Pears chopped

Tomatoes being weighed

Tomatoes being weighed

Tomatoes chopped

Tomatoes chopped

Apple being cored

Apple being cored

Apple chopped

Apple chopped

Orange and lemon zest using a grater

Orange and lemon zest using a grater

Onions finally chopped

Onions finally chopped

All ingredients in the saucepan, ready to stir, bring to the boil and simmer for an hour

All ingredients in the saucepan, ready to stir, bring to the boil and simmer for an hour

Onion Chopper

The onion chopper used to finally chop the onions

The onion chopper used to finally chop the onions

Peel and cut each onion into eighths, placing four eighths into the chopper at a time, and bang down on the handle 50 times, to quickly finally chop the onions

Peel and cut each onion into eighths, placing four eighths into the chopper at a time, and bang down on the handle 50 times, to quickly finally chop the onions

The chopper easily dissembles for easy cleaning in the dishwasher

The chopper easily dissembles for easy cleaning in the dishwasher

© 2022 Arthur Russ