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Recipe: Pear and Date Chutney

To continue with our theme of using seasonal produce in our recipe blogs. This month we bring you a delicious pear and date chutney. Perfect for serving with cheeses and putting in sandwiches. It's even great to bring out at Christmas!

What's better than cracking open a jar of chutney that you've made yourself and pairing it with some nice cheese. When making your own chutney you need the perfect packaging. And what's better than one of Sen5es amazing glass jars? In particular we would recommend the 190ml panel jar for this particular recipe.

You could even use our 277ml KilnClip jars if you want something a little special. You'd need about 5 of them for this particular recipe but they will definitely make your home made chutney look spectacular!

For this recipe we used our 190ml Panel Jar for this particular recipe. We sell a pack of 10 for £5.10 plus delivery. What a bargain. Don't forget to order yours before you go foraging for pears!

pear and date chutney recipe
Image by Geraldine Dukes from Pixabay


  • 450g dates

  • 1kg ripe pears

  • 450g finely chopped shallots

  • 2 eating apples

  • 1 tsp Cinnamon

  • 2 tsp Dried Coriander Seeds

  • Small level tsp cumin

  • 300g light muscovado sugar

  • 600ml cider vinegar

fresh pears to make pear chutney


  • Large Sauce Pan

  • 6 x 190ml Panel Jars

  • Wooden or silicone spoon

  • Chopping board and sharp knife


  1. Sterilise the jars before you start. Check out our handy blog with a few different methods for sterilising here.

  2. Roughly cut your dates.

  3. Peel, core and chop your pears and apples. Add a little lemon juice over your fruit if you want it to stop it going brown and oxidising.

  4. Place your pears, apples, dates, shallots, sugar, cinnamon, coriander seeds and cumin in your jam pan.

  5. Pour in your cider vinegar and bring to a light simmer.

  6. Cook for 2-4 hours. Stirring occasionally to stop the chutney sticking to the pan.

  7. Cook until your chutney is nice and sticky and your fruit is nice and soft.

  8. Pour your chutney in to freshly sterilised jars and apply the lids whilst still hot. To sterilise your jars check out our handy sterilisation guide.

  9. Store in a cool dry place. Leave to mature for at least a month before eating. This should last up to six months when still sealed. Once opened keep in the fridge and use within 1 month.

Why not use one of these amazing glass jars for this recipe!

What do you think of our latest recipe? Will you be trying this one at home? This is a super easy recipe and it's the perfect way to use up any excess pears that you may have.

What recipe would you like to see us tackle next? Let us know in the comments below. Maybe you know the perfect recipe for some seasonal produce in October. Let us know!

Don't forget you can keep up to date with all the latest news at Sen5es by following us on Facebook and Instagram. You can also tag us in your product shots to show off how you use our amazing glass jars!

All the best

The team at Sen5es

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