Recipe: Pear Anise Chutney by Chaparral Gardens


the foodie’s vinegar

I first tasted chutney while living in England. Lunch consisted of the best bread, cheese, and sliced meats I had ever tasted. Nothing but a simple smear of chutney graced these sandwiches. Chutney is very similiar to a pickle. They are both cooked-down fruits and veggies with various spices. The flavors are a combination of sweet and spice. Some are hot but all are good. I am amazed that the chutney craze has not caught on here. Not only is it fabulous on sandwiches but it makes a great condiment for meat dishes. Another reason I love chutney so much is because a main ingredient is…vinegar.
I love playing with our various flavors. Winter Ambrosia is sort of the liquid form of the flavor profile but you can mix and match fruits and vinegar flavors for your own special spread. Here is the basic recipe. You can change out fruits that are in season for what is listed. It’s a very flexible recipe so I encourage you to experiment.
— Cari of Chaparral Gardens Artisan Vinegars


Pear Anise Chutney


  • 1-1/4 cups Chaparral Gardens vinegar (e.g., Winter Ambrosia)
  • 1 cup sugar
  • 3 pounds (about 6 large) firm, slightly green Anjou, Bosc or Winter Nellis pears, peeled, cored, and diced
  • 1 onion chopped (I use shallots)
  • 1 cup raisins
  • 1/2 teaspoon salt
  • 2 tablespoons minced fresh ginger or 1/4 cup (1 ounce) candied ginger, finely chopped
  • 1/4 teaspoon dried red chili flakes
  • 1 teaspoon aniseed or a few star anise pods

Place all ingredients in a large saucepot. Bring to a gentle boil and cook uncovered, stirring occasionally, for 40 minutes or until thickened.

Remove anise pods after cooking.

Ladle into hot sterilized jars, seal, and refrigerate. Keeps for 6 to 8 weeks in the fridge.

You can also can using a pressure cooker for 10 minutes. Processed chutney will keep for a year.

Foodie Awards:

  • Blackberry Balsamic 2011 SOFI Gold for best salad dressing
  • Pacific Spice 2011 SOFI Silver for best flavor enhancer
  • Champagne Mimosa 2012 SOFI Silver finalist for best shelf stable foodservice product


You can purchase Chaparral Gardens Artisan Vinegars online at, at more than a dozen local wine tasting rooms, and at a number of specialty food outlets including Nature’s Touch Harvest and Nursery and J & R Meats in Templeton, Lazy Acres Market in Santa Barbara, A Matter of Taste in Cambria, and all three Central Coast We Olive stores. View a list of outlets offering these wonderful products If you would like to have a private tasting in their Highway 41 tasting room, contact Craig to set up a time: 805/703-0829

CCF_logo_parchment-70x70More about Chaparral Gardens on CCFoodie

recycle local bicycling organics CHGA_logothumb

You may also like...