Pear & Walnut Chutney

Preserves , Sauces / Marinades


1.5 kg mixed pears (Earnscleugh) 

1 cup cut walnuts (NZ Nuts) 

1 medium onion (Ettrick Gardens) 

4 cloves of garlic

1 cup brown sugar

1/2 cup red wine vinegar

1/2 cup white wine vinegar

3 Tbsp balsamic vinegar

1/2 tsp salt 

Zest and juice of 1 lime 

1/2 tsp fresh black pepper

Soft garlic cheese (Evansdale Cheese)


Thinly slice onions and garlic and place in a large pot, add the vinegars and sugar, salt pepper and lime juice. Start to heat, slice the pears thinly and then cut into thirds and add to the pot. Bring everything to the boil, stir very gently, as you do not want to break up the pears, simmer for 15-20 minutes or until the pears are just soft. The liquid will reduce but that's ok. Prepare the jars and lids for the chutney. Lastly add the walnuts and mix through the chutney. Remove from the heat and put into sterilized jars, seal, label, and store in a dark dry place until they’re ready to eat. I leave mine for as long as possible.

Serve with your favourite crackers and with a soft cheese (I used Evansdale’s garlic cheese).


Recipe by: Amy Dougherty


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