Pear Ginger Chutney with Sunflower Seeds

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When life gives you pears you make jars full of pear chutney spiced with ginger and cinnamon. This pear ginger chutney is my recent addiction.

Pear ginger chutney

I made the pear ginger chutney a few months back and since then we have had consumed at least a couple of jars of it, I mean it is so ADDICTIVE. Literally, we went crazy for it and I am finishing it as my breakfast with a slightly toasted leftover roti from dinner.

The addition of ginger along with nutmeg and cinnamon makes it slightly spiced as well as delicious and flavorful. I can’t get enough of it and believe me if I am saying it, again and again, you have to take it as my word.

Ingredients Needed for pear ginger chutney

  • Pears: Fresh ripe pears, peeled and seeds removed.
  • Sultanas: You can also use raisins instead.
  • Sunflower seeds: To add some nice crunch in the chutney, You can omit if desired.
  • Brown sugar: Brown sugar gives a nice color and taste in the chutney, if desired, you can use regular white granulated sugar as well.
  • Ginger: Fresh grated ginger or a quarter teaspoon of ground ginger for some kick in the chutney.
  • Cinnamon: Cinnamon when combines with fruits bring the yummiest flavors.
  • Nutmeg: Adds a nice flavor in the chutney.
  • Coriander: For that citrusy flavor in the chutney.
  • Paprika: Adds some heat in the chutney, you can skip if desired.
  • Sea salt: Sea salt or plain table salt.
  • Olive oil: To cook the chutney.

How to make Pear Ginger Chutney?

  • Wash and peel the pears, remove seeds, and set aside. Heat olive oil in a saucepan and add ginger, sultanas, and sunflower seeds. Stir for a minute or two.
  • Now add in chopped pears, cinnamon, coriander, nutmeg, salt, and paprika. Let the pears cook on slow until they start softening. Cook covered, stir in between.
  • Stir in brown sugar and cook on simmer for about 30 to 40 minutes, stirring occasionally.
  • Cool and store in airtight jars. 

Serving Suggestions

Serve the pear ginger chutney with toasted bread, in wraps, sandwiches or on biscuits. I like eating this chutney with flatbread as well.

Other Chutney Recipes

Looking for recipes to pair this chutney for your snacking? Do not miss my Ram Ladoo and Dahi Aloo Chana Chaat and the best one’s Fruit Chaat.

*Please don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Pear Ginger Chutney

Sapana Behl
When life gives you pears you make loads of pear chutney spiced with ginger and cinnamon.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Condiments
Cuisine American
Servings 8 People
Calories 245 kcal

Equipment

  • Saucepan

Ingredients
  

  • 10-12 ripe pears
  • 1/2 cup sultanas
  • 1/2 cup sunflower seeds
  • 1/2 cup brown sugar
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika, or to taste
  • 1 teaspoon sea salt
  • 2 tablespoon olive oil

Instructions
 

  • Heat olive oil in a saucepan and add ginger, sultanas and sunflower seeds. Stir for a minute or two.
  • Add in chopped pears, cinnamon, coriander, nutmeg, salt and paprika. Let the pears cook on slow until they start softening.
  • Stir in brown sugar and cook on simmer for about 30 to 40 minutes, stirring occasionally.
  • Cool and store in airtight jars. 

Notes

  1. If you like chunky chutney then don’t cook it for long otherwise mash the chutney with the potato masher to make it slightly soft.
  2. Adjust the spices as per your taste.

Nutrition

Serving: 2tbspCalories: 245kcalCarbohydrates: 51.8gProtein: 1.7gFat: 5.5gSaturated Fat: 0.7gSodium: 241mgPotassium: 369mgFiber: 8.8gSugar: 35.9gCalcium: 39mgIron: 1mg
Keyword how to make pear chutney, pear chutney, pear ginger chutney
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This is my post on the theme “Dips, Chutneys and Spreads”. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84

Always let me know how this recipe turned out in the comments below and give a ★ rating. I get so excited to hear how you enjoyed your Pear Ginger Chutney and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, and  Pinterest.

Best Regards,
Sapana Behl

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26 thoughts on “Pear Ginger Chutney with Sunflower Seeds”

  1. Chutney with pears is an interesting chutney. I use sesame seeds and peanuts in my Indian chutneys but never tried sunflower seeds. Should try it next time.

    Reply