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Spiced chestnut and pear chutney

Spiced chestnut and pear chutney

This chutney is really easy to make and a great gift for friends and family, sealed in a jar and tied up with ribbon. The spices add a warming, festive feel, making it the perfect chutney to pair with cold meats on Boxing Day. Keeps for up to 3 months sealed in the fridge.

By @SpoonfulofHappy

  • Serves 4

  • 1 hour 30 minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Whole Chestnuts


  • 1 x 180g Merchant Gourmet Whole Chestnuts
  • 400g pears, peeled and chopped into 2cm chunks
  • 400g onions, chopped
  • 400g caster sugar
  • 150g raisins or sultanas
  • 3 tsp mixed spice
  • Zest and juice of 2 oranges
  • 1 tbsp yellow mustard seeds (optional)
  • 600ml apple cider vinegar or white wine vinegar


  1. Roughly chop the chestnuts and set aside.
  2. Put the pears, onions, sugar, raisins, mixed spice, orange zest and juice, mustard seeds and apple cider vinegar in a large lidded saucepan. Gently bring to a boil, stirring until the sugar has dissolved.
  3. Once boiling, allow the chutney to bubble for 1 hour and 30 minutes or until the mixture has thickened significantly. You should be able to draw a spoon through across the base of the pan leaving it clear for a second or so.
  4. Remove from the heat and stir in the chopped chestnuts. Divide the chutney between 3-4 sterilised jars and allow to cool. Place in the fridge.

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