Candi’s autumnal spicy pear chutney recipe

PUBLISHED: 12:03 10 October 2017

Candi's spicy pear chutney (photo: Angela Sharpe)

Candi's spicy pear chutney (photo: Angela Sharpe)


Mary Kemp is feeling autumnal with her recipes this month – and why not, when nature is so being generous?

Candi’s Spicy Pear Chutney

Who do you go to for a new chutney recipe? The Queen of Chutney of course, Candi Robertson.


1 kg ripe pears, peeled and chopped

500g onions, chopped

100g raisins

300ml cider vinegar

300g soft brown sugar

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1 teaspoon ground juniper berries

1/2 teaspoon ground cloves

1/2 teaspoon ground Star Anise

1 teaspoon sea salt


Place all the ingredients in a preserving /maslin pan, stir well and regularly, and cook over a gently heat for approximately one and a half hours or until the fruit is soft and the chutney syrupy and reduced.

Spoon into sterilised jars, fit the lids immediately and store in a cool place.

Hungry for more?

Find out more about Mary Kemp’s cookery theatres, demonstrations and more recipes at

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