Pear, rhubarb and cinnamon chutney

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Pear rhubarb cinnamon chutney
Use up excess produce from the garden to make this flavoursome chutney. Serve as part of a cheese platter or with roast pork.

Pear, rhubarb and cinnamon chutney

3 medium pears (690g), peeled, cored, chopped coarsely
2 medium red onions (340g), chopped finely
3 cups (330g) coarsely chopped rhubarb
1½ cups (330g) firmly packed light brown sugar
2 cups (500ml) cider vinegar
2 teaspoons ground cinnamon
3 fresh long red chillies, sliced thinly
1 teaspoon coarse cooking salt (kosher salt)

1. Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 50 minutes or until chutney is thick.

2. Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold. Makes 4 cups

Note: Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.



Extracted with permission from The Australian Women’s Weekly, Classic Preserves (ACP Books, RRP $34.95).

Available from Bookstores or online at

Photographer: Ian Wallace; Stylist: Louise Pickford

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