A delicious, spicy pear chutney from the Lighthouse Center® Poland made with pears and chilies from the garden, spiced with cinnamon, turmeric and chili. It goes well with rice, lentils, and vegetable dishes.


600 g pears
15-20 g ginger
1 onion
1-2 chilies (depending on kind)
150 ml apple vinegar
60 g brown sugar
60 g white sugar
1 teaspoon cinnamon
¼  teaspoon turmeric


Chop pears in 1 cm cubes. Peel and finely grate ginger fine. Finely chop onion fine in 2-3 mm cubes. Chop chili fine. In a medium size pot add the pear cubes and then the rest of the ingredients. Let cook for 30 –40 min until the mixture has a consistency of marmelade, stirring occasionally to avoid burning. Add salt and pepper to taste. If you would like to can your chutney, boil the glass jars and lids while the chutney is boiling. 10 –15 min boiling time is enough. Lift the hot glasses carefully and fill them with chutney, tighten the lid and turn upside down to cool. When the jar has cooled, you can see the vacuum effect on the lid which bendeds inward. Store on your kitchen shelf.