Pear and Saffron Chutney

Welcome back folks!

Here is a delightful little recipe that I found after watching Gordon Ramsay cooking a Christmas feast last night. He made a gorgeous baked ham and made this little chutney to have with it and I was inspired. I swear that it is my dear departed mother finally getting her own back after all those years trying to get me to make and eat her pickles and relishes! 😀 I can just hear her now bless her. I decided that I was going to pick up her mantle of baking for all and sundry and most of my Christmas gifts will be home baked this year and probably from now on.

Pear and Saffron Chutney



1 tablespoon olive oil

1 small onion, peeled and diced

Sea salt and freshly ground black pepper

50g knob of fresh root ginger peeled and finely grated

Pinch of ground nutmeg

1 tspn ground cinnamon

1/2-1 tspn cayenne pepper

250g soft brown sugar (dark or light, it doesn’t matter)

250ml White wine vinegar (I used Apple cider vinegar)

4 firm pears (Williams or Packhams which is what I used) up to 650g worth in total or thereabouts peeled, cored and diced

2 medium cooking apples peeled, cored and diced

125g sultanas

2 pinches of saffron strands

Finely grated zest and juice of 2 small oranges

2 tomatoes, diced.


Heat the olive oil in a large pan, add the onion and let it cook gently with the salt and pepper just to soften it, don’t brown it.

Add the grated fresh ginger, nutmeg, cinnamon and cayenne pepper. Saute for a couple of minutes then add the brown sugar and stir till dissolved, then add the vinegar.


Add to the vinegar, sugar and onion mix, the chopped pears, apples, sultanas, saffron and orange zest and juice. Bring to the boil and boil steadily for about 15 minutes, until the liquid has reduced down to a syrupy consistency. Add the diced tomatoes and cook for 2-5 minutes until it is reduced and thickened but not dry. Adjust the seasoning if needed.


While still hot, spoon the chutney into clean, sterilised jars and seal. Store in a cool, dark cupboard or the fridge and use within 6 months. The flavour gets better over time.


This amount of ingredients made 4 x 250ml jars of lovely spicy fruity chutney that will go very well with your hams, roast pork and even on a cheese toasted sandwich. Really, it would go well with any rich meats that need something with a little bite to cut through the fattiness.

Bon apetit!

15 thoughts on “Pear and Saffron Chutney

  1. Hee-hee! Mum’s revenge Pinky eh? 😉 Looks scrumptious. Madeline is making Mr Ramsey’s tiramisu for the second year in a row for our communal Christmas lunch on Christmas Eve. Apparently Stewart and Kelsey are going to have a Galantine of duck for their celebration and Steve will be making his wonderful boozy trifle to top it all off…dare say we won’t be able to waddle and it won’t have even been Christmas yet! 😉 This chutney looks scrumptious. I dare say we would have taken everything she made if mum had been partial to making pickles and chutneys like this! 😉

    1. I totally agree Fronkiii. I think part of my problem was the vast quantities mum would make to take to the various shearers cook jobs she would go out to. I cannot abide the smell of cauliflower pickles cooking anymore! Maybe a different, less pungent variety might be ok somewhere down the line 😀 I love how easy these pickles were to make and I ate the tiny bit left in the bottom of the pan in my toasted bitey cheddar cheese sandwich for lunch and it was divine!

  2. ROTFL! I just had a vision of mum and 20 jars of pickles waving them at you like Mrs Doyle on Father Ted when she is trying to get the priests to drink some tea…”Go on…go on…go on…go on… go on…go on…go on…go on…go on…” 😉 You were ALWAYS stronger than I was and I ended up with cupboards full of the stuff and when we moved here Stewart inherited them 😉

    1. Hahahaha that is an amusing thought! There is only so much relish/chutney a person can bear and I just straight out told her no to the chutneys please Mum, we don’t eat them. But I did take any plum or apricot jams she made 😀

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