Spiced Pear Chutney: The Autumn Recipe to Serve With Your Meals

After the apple, mango and tomato chutneys already published, here's an autumn condiment still missing from our lineup: spiced pear chutney. Pear, introduced in our article on fall pears and Ayurveda, is a sweet, lightly astringent fruit that warming spices balance perfectly, following the logic of the six tastes.

Allow 10 minutes of prep and 25 minutes of cooking, for about a 300g jar.

Why these particular spices?

Pear, with its sweet, astringent taste, tends to weigh down digestion if not paired with warming spices. Ginger, cinnamon and clove are the three traditional pillars for offsetting that heaviness and kindling agni, the digestive fire. A review of the scientific literature on pears' health benefits, led by Reiland and Slavin and published in 2015 in Nutrition Today, highlights their richness in fiber and polyphenols, two compounds that benefit from slow, prolonged cooking like a chutney's, which brings out their flavor without losing their nutritional value (see the review on Google Scholar). This work covers pears in general, not this recipe specifically, but it confirms the nutritional value of the fruit chosen here.

The spiced pear chutney recipe

1. Peel and cut 4 ripe but firm pears into small dice.
2. In a saucepan, heat the ghee over low heat and sauté the freshly grated ginger for 1 minute, until fragrant.
3. Add the nutmeg/">cinnamon stick, cloves, crushed cardamom and a pinch of salt.
4. Add the diced pear, cane sugar (or jaggery) and a splash of lemon juice; mix well.
5. Simmer uncovered over low heat for about 20 to 25 minutes, stirring regularly, until the mixture thickens into a not-quite-smooth jam-like texture.
6. Remove the cinnamon stick, let cool slightly, then transfer to a clean jar. Store in the fridge.

The sign of success: a thick, glossy chutney, with pear pieces still discernible but not too firm, and a well-balanced but not overpowering spice aroma.

What variations by dosha?

Profile	Adjustments
Vata (cold, dry)	More ginger and cinnamon, an extra knob of ghee at the end of cooking
Pitta (heat)	Reduce the ginger and clove, add a little lemon zest for freshness
Kapha (heaviness)	Less sugar, more ginger and a pinch of black pepper to stimulate digestion

Can you vary the recipe?

This chutney lends itself to a few variations: a handful of raisins or crushed walnuts adds crunch, while a pinch of trikatu boosts the digestive effect for Kapha profiles. For a tangier version, replace part of the lemon juice with cider vinegar, in the spirit of our other chutneys.

How to serve it?

This condiment pairs especially well with kitchari, a lentil dahl or a fresh-cheese platter, echoing the traditional uses covered in the six tastes. It also goes well with white meats or goat cheese for an autumnal touch.

How to store it?

This chutney keeps for 2 to 3 weeks in the fridge in a well-sealed jar, and can be frozen in small portions for up to three months. Always use a clean spoon to serve it, to extend its shelf life.

Precautions

This recipe carries no particular risk for most people. Those with diabetes, or watching their sugar intake, should mind the amount of added sugar, which can be reduced to taste. For general guidance, see our safety and precautions guide.