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Spiced Pear Chutney

Makes 2 300ml jars

2 hours (hands on time 30 minutes)

Delicious served with a cheese board or in sourdough sandwiches, this sumac and star anise spiced chutney also makes a fantastic gift for foodies.

7 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Put 2 x 300ml washed and dried jars and lids on a baking tray and place in the oven for 10 minutes to sterilise. Leave to cool completely.
  2. Peel and core the pears and chop into roughly 2cm chunks, peel and chop the onions to a similar size.
  3. In a large saucepan bring the sugar and vinegar to the boil, then add the pears and the rest of the ingredients.
  4. Simmer over a low heat, uncovered, for 1 hour 30 minutes, stirring occasionally, or until most of the liquid has been absorbed and the pears are soft.
  5. Decant the chutney into the sterilised jars and screw the lids on. Allow to cool completely, then store in the fridge for up to 3 months.


  • 1kg pears
  • 300g demerara sugar
  • 300ml apple cider vinegar
  • 2 medium red onions
  • 30g fresh ginger, peeled and grated
  • 4 cloves garlic, minced*
  • 1tsp salt*
  • 100g dried cranberries
  • 2 cinnamon sticks*
  • ½ tsp ground cumin*
  • 3 star anise
  • ½ tsp aleppo chilli (optional)
  • ½ tsp sumac
  • A few twists black pepper*

*From the larder

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe

Mole End Farm

Organic Seasonal English Pears

6 Pears



Organic Onions - Red

1 Bag (min. 750g)




Star Anise



Organic Cranberries

1 Pack (250g)



Organic Demerara Sugar





1 Jar (38g)