Pink Pearl Apple, Pear & Ginger Chutney, gluten free, refined sugar free

It's 95 degrees today and way too hot to cook indoors! So we're firing up the grill and I decided to turn the organic pears and beautiful Pink Pearl apples from my Space Girl Organics box  into this fast and easy chutney. It turned out scrumptious and the pink apples made it so pretty!

This recipe yields about 42 ounces, so it will save you a lot of money over the commercial organic chutneys that can cost upwards of $7.00 for a 9 oz jar and it's so easy to make!  No peeling is needed.  With organic fruit you can leave the skins on and enjoy all of their natural benefits. 

Makes 10-12 servings

  • 4 organic pears
  • 3 organic pink pearl apples or any tart crisp apple you have.  
  • 1/2 cup unseasoned rice vinegar
  • 1/2 cup organic red wine or Bragg Organic apple cider vinegar  ( I used some of both)
  • 1/3 cup organic local honey or fruit juice concentrate or sugar free equivalent like xylitol
  • 10 drops of liquid stevia  to taste
  • 2 teaspoons gluten free yellow mustard
  • 1 1/2 teaspoons gluten free cinnamon
  • 1 tablespoon fresh ginger root, peeled, finely diced
  • 1 cup golden raisins
  1. Cut the pears and apples into quarters and remove the cores and seeds.  Dice fruit with the peel on and add to a large sauce pan.
  2. Add the rest of the ingredients to the saucepan and bring to a low simmer.
  3. Continue to simmer chutney, gently stirring occasionally, until fruit is just tender,  15-20 minutes.  
  4. Store in a covered container in the fridge.  Serve warm or cold 

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