Gluten Free Spiced Pear Chutney Recipe

by Becky | Posted in Chutneys

I am very fortunate to have a friend who grows delicious pears and when they get a glut I get to make my favorite gluten free spiced pear chutney.

It goes very well with cheese, cold meats, and curries. I love to make these as gifts for people, it shows that you care.

gluten free spiced pear chutney

If you enjoy my gluten free spiced pear chutney recipe, then check out my gluten free tomato chutney.

Gluten Free Spiced Pear Chutney

Are you ready to try my gluten free spiced pear chutney recipe? Then let’s get started:

Ingredients – What do you need?

  • 10 pears chopped into bite-sized pieces
  • 2 medium red onions finely chopped
  • 1-2 red chilies finely chopped and de-seeded
  • 50g  (1.7 oz) sultanas
  • 1 tablespoon fresh Ginger grated
  • 1 teaspoon ground cinnamon
  • 1 star Anise
  • 200g (7oz) brown sugar
  • 200ml Cider vinegar
  • 100ml Perry (pear cider)

Instructions – What do you do?

  1. Peel and chop the pears into bite-sized pieces.
  2. Put sugar, cider vinegar, perry, spices, and red onion into a large saucepan. Bring to the boil.
  3. Add chilies and pears and simmer for 40 minutes until the liquid is syrupy and the pears are just cooked.
  4. Stir in the sultanas, and remove from the heat.
  5. Spoon into sterilized jars immediately (while still hot) and label.
  6. Will store unopened for three months. Once opened keep in the fridge.
  7. Serve with cheese scones or cold meats.

Gluten Free Spiced Pear Chutney tips

Here are some tips to help you make the most out of this recipe:

How to sterilize your jars

Sterilize your jars before you start to make your chutney so they are clean and safe to store your lovely chutney in.

Heat the oven to 140C/120C fan/gas 1. Wash your jars in hot soppy water and rinse well.

Place the jars on a baking sheet and pop them into the oven to dry completely.

This takes around 10 minutes. If using jars with rubber seals, boil the seals as the heat from the oven will damage them. Spoon up your chutney as soon as it is cooked.

Avoid Cross-Contamination

If you’re preparing the chutneys in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination. Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.