Pear and Currant Chutney

Allow this chutney, which we serve with poultry to rich roasts, to ripen in the fridge for up to four weeks; it improves with age.

Pear and Currant Chutney Pear and Currant Chutney
This delicious chutney's flavor improves with age.
Yield: makes 2-3 Cups


  • 1 cup dried currants
  • 6 tbsp. pear brandy
  • 4 bosc pears, cored and cut into ½” pieces
  • 2 ribs celery, cut into ¼” pieces
  • 12 cup sugar
  • 1312 cups fresh lemon juice
  • 1 (3″–3 ½”) piece ginger, peeled and grated
  • Pinch cayenne


  1. Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes. Add pears, celery, sugar, lemon juice, ginger, and cayenne and stir well. Return to a simmer, reduce heat to medium-low, and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour.
  2. Put chutney into a clean jar with a tight-fitting lid; set aside to let cool. Cover and refrigerate until ready to serve. Serve at room temperature.