Pear and date chutney

Low in salt & full of flavour

Chutneys and relishes an ideal way to jazz up leftovers – and will reduce the need to use salt.

Ingredients - Serves

Makes 70 servings (each serving = 1 tablespoon)

  • 450g / 1lb onions, peeled and chopped
  • 5 tablespoons of water
  • 900g / 2lb cooking apples, peeled, cored and chopped
  • 700g /1½lb pears, peeled, cored and chopped
  • 85g / 3oz dates, stoned and chopped
  • 570ml / 1 pint cider vinegar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper


  1. Put the onions and the water in a large heavy-based pan
  2. Bring to the boil and simmer until soft
  3. Add the apples and pears and continue cooking gently for 15-20 minutes
  4. Add the dates, spices and the vinegar
  5. Cook, stirring occasionally until the chutney becomes really thick
  6. Sterilise jars: Be careful when you are using jars to store chutney and other foods. Jam jars need to be very clean
  7. To sterilise jars, wash in soapy water, rinse well and then place in a cool oven - 125°C/250°F/Gas ½ - for 15-20 minutes
  8. When ready, pour the chutney into the sterilised jars using a clean jug, cover with waxed discs and jam pot covers or lids leave to mature for a week or longer



Serve this chutney instead of cranberry sauce at your Christmas dinner; with some cheeses after dinner or spread in a turkey leftover sandwich!


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Pear and date chutney

Cooking Time

30 Minutes

30 Minutes

Utensils Needed

Saucepan, Wooden Spoon

SaucepanWooden Spoon
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (39g)
Energy159Kj 62Kj
Kcal Kcal
Fat0.1g 0g
(of which saturates)0g 0g
Carbohydrate8.5g 3.3g
(of which sugars)8.1g 3.2g
Fibre1.3g 0.5g
Protein0.6g 0.2g
Salt0g 0g

Recipe rating

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