Pear Walnut Chutney

Sweet pears pair with savory black walnuts (or regular walnuts)! Make this easy spread that’s great on sandwiches or a cheese tray.

  • Author: Serena Ball


  • 1/2 teaspoon canola oil
  • 1/2 onion, finely chopped
  • 1/2 cup sugar
  • 1 cup fresh cranberries
  • 1/3 cup apple cider vinegar
  • 1/3 cup apple juice
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon mustard seeds, crushed slightly in mortar and pestle
  • Pinch of cloves
  • Pinch of crushed red pepper
  • 1/4 teaspoon kosher salt
  • 2 pears chopped
  • 1/2 cup black walnuts, or walnuts


  1. Heat oil in non-stick pan, add onion and saute until soft. Add sugar, cranberries, vinegar and juice and bring to a boil; boil for 3-4 minutes until cranberries begin to pop. Add remaining ingredients and cook covered 10 minutes at medium-low heat. Remove lid and cook 10 more minutes or until chutney is desired thickness and pears are soft. Stir in walnuts.