top of page

Pear Chutney

This Indian-inspired sauce is sweet and spiced. It makes the perfect side to tempuras, curries, cheese boards, and more. Try also using other fruits, such as apple, mango, or pineapple, and use it on everything you like. It brightens any dish!

Chutneys are not very popular in Spain. Maybe it’s because we are not very used to pair sweet and savory tastes in the same dish (which is something I love!). A chutney is a kind of compote usually made with fruit or vegetables cooked with vinegar, sugar, and spices. For this recipe, I decided to use pears because they were in season. However, it would also be delicious with mango, tomato, or pineapple. The possibilities are endless! Pears are naturally sweet, so the recipe only calls for 1 tablespoon of coconut sugar (or any other sweetener of your choice). But if you could also omit it altogether and make this recipe sugar-free! I love eating this chutney with fried appetizers such as tempura, samosas, or pakoras. And I also find it delicious spread on bread, or as a side for curries and Indian-inspired dishes.

If you liked this recipe please, don't forget to share it, leave a comment and post a picture on Instagram, tagging me as @iambelemgarcia and with the hashtag #ThisTulaLife. I'd love to see the result!


Pear chutney


500g pears, peeled 

1 shallot or 1/2 small onion

½ tsp ground cloves

½ tsp ground ginger

1 cinnamon stick

1 Tbsp coconut sugar (or any other

sweetener of choice) 

3 Tbsp apple cider vinegar

200ml water

Pinch of salt


1. Cut the shallot in julienne and chop the pears.

2. In a saucepan, bring all the ingredients to a boil. Reduce the heat, and cook for about 50 minutes over low heat, until it has reduced and the pears are tender.

3. Let it cool and serve it with fried appetizers, cheese, bread, or anything you like. 

4. Transfer leftovers to a jar and keep it in the fridge for up to a week. 

bottom of page