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September 16, 2025
Autumn Apple Pear Chutney Recipe
Autumn apple pear chutney represents one of the last things made each fall, combining spiced apples and pears for a seasonal condiment that captures autumn's best flavors. This end-of-season preparation makes excellent use of peak autumn fruit when apples and pears are at their most flavorful. The spiced nature adds warming qualities that complement the cooler autumn weather and harvest season meals. This fall tradition demonstrates how seasonal cooking connects us to natural rhythms while preserving autumn's bounty. The combination of apples and pears creates complex flavors and textures that make this chutney perfect for harvest celebrations and holiday meals.
This spiced apple and pear chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don’t typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.
Prep Time:
30 mins
Cook Time:
1 hr 25 mins
Additional Time:
5 mins
Total Time:
2 hrs
Servings:
24
Yield:
6 (½-pint) jars
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Ingredients
1 ½ pounds apples – peeled, cored, and diced
1 ½ pounds pears – peeled, cored, and diced
1 large yellow onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups dried cherries
1 lemon, seeded and chopped
2 tablespoons yellow mustard seeds
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
½ teaspoon ground cloves
Directions
Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep the jars warm until ready to fill.
Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn’t fill in immediately, about 1 hour. Toward the end of cooking, stir every minute or so to prevent scorching. Remove from heat.
Working with one jar at a time, remove the empty jars from the canning pot. Using a wide-mouth funnel, carefully ladle chutney into the jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of the jars. Check headspace again and add more chutney if necessary to bring to a 1/2 inch from the top.
Wipe the rims, apply the lids and rings (not too tightly), and return the jars to the canning pot. Cover the pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove the lid, and let the jars stand in the cooling water for 5 minutes to help ensure a good vacuum seal.
Move the jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store the sealed jars in a cool, dark place. Sealed jars are shelf-stable for at least 1 year.
Nutrition Facts (per serving)
| 122 | Calories |
| 0g | Fat |
| 29g | Carbs |
| 1g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 122 | |
| % Daily Value * | |
| Total Fat 0g | 1% |
| Sodium 197mg | 9% |
| Total Carbohydrate 29g | 10% |
| Dietary Fiber 3g | 9% |
| Total Sugars 23g | |
| Protein 1g | 2% |
| Vitamin C 3mg | 3% |
| Calcium 19mg | 1% |
| Iron 0mg | 2% |
| Potassium 97mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
