Tested till perfect Pear Apricot Chutney

Pear Apricot Chutney

This glistening sweet-and-sour condiment cuts the saltiness of the ham.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2006

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 3 cups (750 mL)


  • 3 cups 3cupsdiced peeled firm pearpears
  • 1-1/2 cups 1-1/2cupsdried apricotdried apricots, quartered
  • 3/4 cup 3/4cuppacked brown sugar
  • 3/4 cup 3/4cupcider vinegar
  • 1 1oniononions, finely chopped
  • 1/2 cup 1/2cupcurrantcurrants
  • 1/4 cup 1/4cupfinely chopped crystallized or preserved ginger
  • 1 tbsp 1tbspmustard seeds
  • 1/2 tsp 1/2tspground coriander
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
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In saucepan, combine pears, apricots, sugar, vinegar, onion, currants, ginger, mustard seeds, coriander, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until thick enough to mound on spoon, about 25 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)

Nutritional Information Per 1 tbsp (15 mL): about

cal 40 pro 0 total fat 0 sat. fat 0g
carb 10g fibre 1g chol 0mg sodium 27mg

% RDI:

calcium 1 iron 4 vit A 3 vit C 2
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