Easy Apple Pear Chutney (Gluten-Free, Vegan)
This delicious apple pear chutney is a sweet-tart combination that brings the fall harvest fruits together with warming spices such as ginger and cinnamon. It’s the perfect condiment for savory meat dishes, or served with crackers on a cheeseboard. Totally gluten-free, dairy-free and vegan too.
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Perfect Chutney for Savory Meats or the Cheeseboard
Nothing goes better with savory dishes than a sweet and tart chutney, and this pear apple chutney is perfect with meats such as pork, chicken or even lamb, especially during the fall season.
Plus, it also goes great with a charcuterie board (pair it with blue cheese, goat cheese or brie!), alongside homemade crackers or on slices of toasted crusty bread with cream cheese.
Why You’ll Love This Recipe:
- Simple Ingredients: The ingredients required for making this apple and pear chutney recipe are easily accessible at the local grocery stores (nothing fancy required!).
- Easy to Make: Ready in under an hour, this simple homemade chutney is uncomplicated and comes together easily.
- Gluten-Free, Dairy-Free & Vegan: The best part is that this recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this apple pear chutney.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Note + Substitutions:
- Apples:Â Since chutney tends be chunkier, it’s best to use apples that will hold their shape while also providing sweetness and tartness. Granny Smith apples or Honeycrisp apples will work well. I would avoid softer varieties like Red Delicious or Gala, which tend to break down too much during cooking and can make your chutney mushy.
- Pears: I recommend using either Bosc or Anjou pears which have a firm texture and tend to hold up well while cooking.
- Raisins: I used brown raisins, but you can also use black raisins or yellow raisins if you prefer.
- Ginger: I recommend using fresh ginger as opposed to ground ginger for the best flavor.
- Onion: I used a yellow onion, but you can use a white onion or red onion if you prefer.
- Apple Cider Vinegar: Apple cider vinegar adds a little more tartness to the chutney.
- Sugar: I used dark brown sugar, but light brown sugar or coconut sugar will work just as well.
- Spices: I used yellow mustard seeds, caraway seeds, and ground cinnamon to add to the warming flavor profile.
- Storing: To store, place the apple and pear chutney in a sterilized glass jar and keep for up to three weeks in the refrigerator.
How to Make Apple Pear Chutney:
Peel and Core:Â Peel, core, and dice the apples and pears.
Dice and Mince: Peel and dice the onions and peel and mince the ginger.
Combine Ingredients:Â Combine all ingredients in a heavy bottomed pot or a large saucepan.
Simmer and Cook Over Low Heat:Â Bring the ingredients to a simmer over medium heat, stirring occasionally. Once simmering, cover and reduce heat to medium-low and cook for 25 minutes covered until fruit is very soft. Uncover and cook for 15 minutes until thick and the liquid is mostly gone.
Serve and Enjoy:Â Serve and enjoy the apple and pear chutney or store it in an airtight container or jar for up to 3 weeks.
Dish by Dish Tips:
- Use Firmer Apples & Pears: As mentioned above, chutney is typically chunkier in texture, so for the best results, make sure to use varieties of apples and pears that do not disintegrate that easily.
- Consistency: If you feel that the texture of the chutney is chunkier than you like, use a potato masher to mash the pieces of fruit a little.
- Great for Meats and Cheeseboards: Because of the chutney’s sweet and tart flavors, it complements savory mains (think grilled pork chops, tenderloin, or baked chicken, etc) to balance out the taste. It’s also great on a cheese platter with cold cuts, a variety of stronger cheeses, and with crackers.
Other Fall Recipes You’ll Enjoy:
Other Apple Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Apple Pear Chutney (Gluten-Free, Vegan)
- Total Time: 55 minutes
- Yield: 5 cups 1x
- Diet: Vegan
Description
This delicious apple pear chutney is a sweet-tart combination that brings the fall harvest fruits together with warming spices such as ginger and cinnamon. It’s the perfect condiment for savory meat dishes, or served with crackers on a cheeseboard. Totally gluten-free, dairy-free and vegan too.
Ingredients
- 1 pound apples, peeled and chopped (about 3-4 medium)
- 1 pound pears, peeled and chopped (about 3)
- 1/2 cup raisins
- 2-inch fresh ginger, peeled and minced
- 1 medium yellow onion, diced
- 3/4 cups apple cider vinegar
- 1/2 cup dark brown sugar
- 1 teaspoon whole yellow mustard seeds
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoon sea salt
Instructions
- Peel and Core: Peel, core, and dice the apples and pears.
- Dice and Mince: Finely dice the onion. Peel and mince the ginger finely.
- Combine Ingredients: Combine all ingredients in a heavy bottomed pot.
- Simmer and Cook Over Low Heat: Bring the ingredients to a simmer over medium heat, stirring occasionally. Once simmering, cover and reduce heat to medium-low and cook for 25 minutes covered until fruit is very soft. Uncover and cook for 15 minutes until thick and the liquid is mostly gone.
- Serve and Enjoy: Serve and enjoy the apple and pear chutney or store it in an airtight container or jar for up to 3 weeks.
Notes
Apples: Since chutney tends be chunkier, it’s best to use apples that will hold their shape while also providing sweetness and tartness. Granny Smith or Honeycrisp will work well. I would avoid softer varieties like Red Delicious or Gala, which tend to break down too much during cooking and can make your chutney mushy.
Pears: I recommend using either Bosc or Anjou pears which have a firm texture and tend to hold up well while cooking.
Raisins: I used brown raisins, but you can also use black raisins or yellow raisins if you prefer.
Ginger: I recommend using fresh ginger as opposed to ground ginger for the best flavor.
Onion: I used a yellow onion, but you can use a white onion or red onion if you prefer.
Apple Cider Vinegar: Apple cider vinegar adds a little more tartness to the chutney.
Sugar: I used dark brown sugar, but light brown sugar or coconut sugar will work just as well.
Spices: I used yellow mustard seeds, caraway seeds, and ground cinnamon to add to the warming flavor profile.
Storing: To store, place the apple and pear chutney in a sterilized glass jar and keep for up to three weeks in the refrigerator.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Condiments
- Method: Stovetop
