Spiced Pear, Brown Sugar & Ginger Chutney

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Del Monte Christmas Recipes Series – Part 3

Some recipes are loud and glittery. Others work quietly in the background, weaving themselves into the rhythm of December. A good chutney does exactly that: simmering gently on the hob while the kitchen fills with warmth, fruit, spice, and the unmistakable scent of the festive season beginning to take shape.

This spiced pear chutney is the kind of staple that makes winter cooking easier. It’s a cheat code for ham, cheese boards, sausage rolls, cold cuts, sandwiches, and even Boxing Day leftovers — anything that needs a little sweet–sharp lift. And because it’s made with Del Monte canned pears, you get consistent ripeness, no waste, and no peeling, coring or bruised fruit to wrestle with on a dark afternoon.

Canned fruit isn’t just convenient — it’s sustainable. Winter pears travel long distances, cost more, and often arrive underripe or over-soft. Del Monte fruit is harvested at its peak and preserved immediately, so you get reliable flavour without the higher carbon footprint of out-of-season produce. A small, meaningful swap during a season of abundance.

This recipe was supplied by Del Monte for home cooks who love gifting food, stocking their pantry, or preparing for holiday grazing. It makes enough for two jars — one to keep, one to give. Or both to keep. December is a no-judgement zone.

A Glimpse Behind the Magic

This chutney comes together slowly, letting the pears, apples, and warming spices mingle into something golden, fragrant, and quietly luxurious. It’s the kind of simmering pot that fills the kitchen with the scent of festive comfort, promising jars that will sit proudly on your table or make perfect little gifts. Picture the rich, jam-like fruit bubbling gently, aromas of spice curling through the air, and a taste that’s sweet, sharp, and deeply comforting.

There’s something deeply satisfying about making chutney at home — the slow stir of the pot, the transformation of simple fruit into something concentrated and flavourful, and the gentle anticipation of what the jars will become. It’s more than a recipe; it’s a small act of care. Stocking your pantry with homemade preserves turns ordinary days into a celebration of flavour, while gifting a jar to a friend or family member is a tangible way to share warmth and thoughtfulness. Each jar carries a little story — of time, patience, and festive generosity — and reminds us that the best seasonal moments often come from the simplest, lovingly made things.

Scroll down for the exact Del Monte-provided recipe to try it yourself.

Spiced Pear, Brown Sugar & Ginger Chutney

Prep: 2 hours (approx.) | Servings: Makes 2 standard jam jars of chutney

A gently spiced pear and apple chutney, perfect for festive cheeseboards, sandwiches, and gifting. Sweet, warming, and deeply aromatic, it’s a pantry staple for the holiday season.

Ingredients:
2 x Cans Del Monte Pear Halves in Juice (415g), chopped into small pieces with juice reserved
2 tbsp olive oil
1 x onion, diced
2 x garlic cloves, finely sliced
2 x Bramley cooking apples, peeled, cored and chopped into small pieces
1 tbsp ground cumin
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
Pinch ground cloves
1/2 tsp ground ginger
125g dark brown sugar
1 tsp salt
200ml apple cider vinegar

Instructions:
Place a large saucepan on a medium heat and add the oil, onions and garlic cloves. Cook for 15 minutes until soft, then add all the other ingredients, including the Del Monte canned pear juice, and bring to a boil. Reduce the heat, place a lid on the pan and simmer for 1.5 hours, stirring frequently, until the chutney is thick and jam-like.

Meanwhile, sterilise your jam jars by heating the oven to 160ºC (fan). Wash the jars in hot soapy water, rinse and drain, then place on a baking tray along with the lids if they’re oven-safe. Heat the jars and lids in the oven for 15 minutes, then fill the jars while they are warm with the chutney filling, securing the lids as soon as the jars are filled. The filled jars can then be stored at room temperature until opened.

Why Canned Pears Work So Well

Fresh pears are lovely but unpredictable. They bruise easily, ripen unevenly, and go from rock-hard to collapsing within hours. Canned pears, picked at peak ripeness, have a sweetness and consistency that hold up well to long cooking without disintegrating. The reserved pear juice adds natural fruitiness, balancing the vinegar perfectly.

Sustainably speaking, it’s a smart swap for winter. You’re reducing waste, avoiding imported fruit, and still getting peak-season flavour.

Family-Friendly, Budget-Friendly, and Full of Festive Fun

This spiced pear chutney isn’t just delicious — it’s a recipe the whole family can enjoy together. Using canned pears keeps costs low while still giving you that sweet, ripe flavour of peak-season fruit. It’s a small swap that makes winter cooking both practical and sustainable, without compromising on taste.

Kids especially love the natural sweetness of this chutney, making it a subtle way to introduce them to warming spices like ginger and cinnamon. Little hands can help stir the pot (under supervision, of course), chop soft fruit, or even decorate and label jars for gifting. Watching the chutney bubble and thicken is as much a sensory delight as it is a teaching moment about flavours, patience, and the joy of making something from scratch.

The recipe also works beautifully for busy families. It can be made ahead and keeps well in jars, meaning a batch prepared over the weekend can enhance lunches, snacks, or dinners throughout the week. From topping cheese and ham toasties (or grilled sandwiches) to adding a twist to roasted meats or creamy dips, it’s a versatile addition to family meals that transforms simple dishes into something a little special.

In short, this chutney is budget-friendly, hands-on, and approachable, making it ideal for families who want festive flavours without fuss. It’s the kind of recipe that sparks joy in the kitchen, brings everyone together, and creates little pockets of holiday magic — one jar at a time.

Ingredient Swaps & Creative Twists

Want a spicy chutney?

Add a pinch of chilli flakes or a sliced red chilli as it simmers. The warmth will lift the sweet fruit and deepen the festive spice without overpowering the overall flavour.

Craving extra fruitiness?

Fold in a handful of raisins, cranberries or chopped dried apricots. They soften as the chutney cooks, adding bursts of natural sweetness that complement the pears and apples beautifully.

Fancy a smoky note?

Swap the smoked paprika for chipotle powder. This subtle twist gives the chutney a gentle barbecue-like depth, perfect for pairing with richer meats or cheeses.

Need a brighter finish?

A squeeze of lemon at the end of cooking adds a refreshing zing, balancing the sweetness and highlighting the warming spices.

Looking for gift inspiration?

Pair a jar with some crackers and a small selection of cheeses. It becomes an effortless, thoughtful present that feels homemade and festive.

How to Enjoy This Chutney — Cheese Board and Beyond

This chutney isn’t just a side; it’s a little jar of festive magic, and here are some unexpected ways to carry the chutney beyond traditional applications.

Elevate your cheeseboard

Serve this chutney alongside a variety of cheeses for a festive, flavour-packed experience. Its sweet-sharp depth pairs beautifully with creamy French brie, nutty Spanish manchego, rich Irish Gubbeen, and classic English cheddar. Even a smoky or blue cheese will find a perfect companion in the chutney’s warming spices. Spread a little on crackers, bread, or charcuterie boards, and watch how it transforms simple cheeses into a truly indulgent, crowd-pleasing treat.

Add it to cheese and ham toasties (or grilled sandwiches)

A spoonful of this chutney tucked inside a hot cheese and ham toastie (or grilled sandwich) adds a sweet-spicy kick to the savoury filling. Be careful — the mixture will be piping hot, so let it cool slightly before the first bite. Perfect for a cosy lunch or an easy festive snack.

Celebrate your festive leftovers

This chutney shines long after the main event. Pile it onto cold cuts or layer it inside a Boxing Day sandwich with turkey and ham for a taste that’s sweet, sharp, and utterly comforting. Fluffy white bread is essential here — it cushions the flavours and turns humble leftovers into a little slice of holiday heaven.

Stir into creamy dishes

Mix a spoonful of chutney into creamy dips, soft cheeses, or even Greek yoghurt to give them a sweet-spicy lift. It pairs beautifully with crisp crudités, roasted vegetables, or crackers, and is also a surprising match for meats like schnitzel, grilled chicken, or spiced dishes such as jerk chicken. A simple dollop can turn a side dish into something festive and memorable.

Pair with roasted vegetables

Swirl the chutney through roasted winter squash, pumpkin, or root vegetables. It adds a subtle sweet-spice glow, turning simple sides into a seasonal highlight without extra effort.

FAQ — All Your Chutney Questions Answered

How long will it keep?

Unopened jars will stay at their best for up to six months in a cool, dark cupboard. Once opened, keep it in the fridge and enjoy within four weeks.

Will it thicken as it cools?

Yes — it will firm slightly in the jar, so don’t worry if it looks looser while still warm on the stove.

Can I make a bigger batch?

Absolutely. Just use a wider pot to ensure it simmers evenly, and remember to stir frequently so nothing sticks.

Can I use eating apples instead of Bramleys?

Yes — you can swap in firm eating apples, like Gala, Pink Lady, or Honeycrisp. They’ll give a slightly sweeter, less tart chutney, so you might want to taste and adjust the sugar or vinegar slightly to keep that classic sweet-sharp balance. The texture will still hold up well during the long simmer.

Can I use a different vinegar?

Apple cider vinegar gives a rounded, gentle acidity, but white wine vinegar or even a mild sherry vinegar will work beautifully too.

What flavours pair best with it?

Think sharp cheeses, roasted meats, and earthy vegetables. It’s also excellent with crackers, bread, or stirred into creamy dips.

Can it be made ahead for festive gifting?

Yes — the flavours actually deepen over time, so it’s ideal to make it a week or two in advance and have it ready for Christmas or New Year.

Can it be frozen?

Definitely. Spoon into freezer-safe containers and thaw slowly in the fridge when ready to use.

Any fun twists?

For warmth, add a pinch of chilli or a sliced red chilli. For extra fruitiness, fold in raisins or dried apricots. To bring out a smokier note, swap smoked paprika for chipotle powder. A squeeze of lemon at the end can lift the flavours and add a bright, fresh contrast.

A Pantry Staple With Festive Charm

This chutney draws a line under autumn and opens the door to winter. The pears melt into the apples, the spices deepen as they cook, and by the end, you have two jars of something golden, aromatic, and quietly luxurious. It feels old-fashioned in the best way — slow, comforting, and generous. Making it at home is more than following a recipe; it’s a little act of care, a chance to fill your kitchen with festive aromas, and an opportunity to create gifts or pantry treasures that carry both flavour and thoughtfulness.

That wraps up the Del Monte Christmas trio: a showstopping trifle, a bright mango–clementine cocktail, and this deeply cosy chutney. Together, they make a small seasonal feast built on affordable, sustainable ingredients that carry real flavour. They’re recipes that encourage time spent together, allow kids to join in the fun, and turn simple ingredients into something memorable. If you’re cooking along, I’d love to see what you make first — tag me on social media or drop me an email to share your festive twists and adaptations.

Save this post for later on Pinterest & make your festive meals extra special!