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Apple, Pear and Chilli Chutney

Course: Preserves


  • 1 kg eating apples; peeled cored and diced
  • 500 gms pears; peeled cored and diced
  • 500 gms onion; peeled and finely chopped
  • 500 gms sugar
  • 300 ml cider vinegar
  • 1 tsp salt
  • 1 tsp chilli flakes add more if you like more heat


  • Place all the diced fruits and onions in a large pot/pan and cook on low heat for about an hour, stirring occasionally. The apples release plenty of water so there is no need to add extra water. However keep an eye and stir occasionally.
  • After an hour or when the fruits have completely broken down, add the sugar, vinegar, chilli and salt. Mix well to combine and continue to cook till the extra fluid has been absorbed and the chutney has thickened.
  • Spoon into sterilized jars and store in a cool, dark place. Alternately, spoon into regular jars and refrigerate if you intend to use it up immediately.
  • Enjoy it on a cheese platter or with just any meal. Especially good with an Indian meal.


As mentioned above, it is important to taste after adding the sugar, vinegar, salt and chilli. Measurements could vary based on brands used so taste and adjust as required.