Pear chutney recipe by Blue Strawberry

We asked one of our fantastic Curated Suppliers, Blue Strawberry, for a special pear recipe especially for Pearl & Pear and this is what they sent us.

Pear chutney, especially this smooth, is ideal for spooning on top of small bites and would be perfect on one of Blue Strawberry’s new canapés – ‘spicy smoked hake and blue cheese beignet, tarragon mayo and pear chutney’.

Pear Chutney Dishes

Why not try yours with cheese and crackers, or drizzled on a salad this summer? Yum!


Serves: Enough to fill a 500gm Kilner jar

Preparation time: 10 minutes

Cooking time: Up to 1 hour

Equipment: Peeler, Saucepan, Blender, Kilner jar.


1kg Comice pears (approx. 10) peeled and cored

500g demerara sugar

500g white wine vinegar

10g yellow mustard seeds

6 x cardamom pods

1/5 teaspoon dried chilli flakes

50g chopped preserved stem ginger

10g curry powder

15g nigella seeds


Peel, core and quarter the pears. Place all ingredients in a saucepan except the curry powder and nigella seeds.

Bring to a boil then turn down to a simmer. Simmer until the liquid turns to a rolling boil (20-30 mins)

Take off the heat, cool a little and pour mixture into a blender.

Add the curry powder and blend till smooth

Fold in the nigella seeds to finish.

We would love to see pictures of your chutneys, and hear your feedback on how you’ve got on. Share with us @pearlandpear.


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