[Recipe] Cornersmith's pear, lemon & rosemary chutney

You might have noticed that we're big fans of pickling here at 1 Million Women.

Pickled and fermented foods are great (not only for the live cultures present) but because when you pickle food that's in season you can enjoy it year-round. This means that you're cutting down on the food mileage of what you eat and in-turn reducing your carbon footprint!

The following recipe comes from a workshop we did at Cornersmith Picklery. It's delicious! I'd recommend making up a big batch, keeping a few jars for yourself and using the rest and birthday and Christmas presents!


  • 1/3 cup of oil
  • 2kg pears
  • 500g onions
  • 1 x lemon zest
  • sprig of rosemary
  • 600ml red wine vinegar
  • 250g sugar
  • 2 teaspoon salt
  • 1 teaspoons ground pepper
  • 4 cloves


Cut pears into 2cm cubes and discard cores.

Thinly slice onions.

Zest lemons

Finely chop rosemary

Sautee onions until soft.

Add pears, salt, pepper, cloves, half the rosemary and the lemon zest and combine well. Let the pears soften slightly and then add in the vinegar and sugar.

Stir to dissolve. Increase heat, stirring regularly to make sure the chutney isn't sticking. Cook for a good hour or so until the desired consistency is reached. Add the rest of the rosemary and stir through. Continue for another 5 minutes. Taste and add more lemon zest if needed. The chutney should be glossy and thick. There should be no puddles of liquid on top.

[Alex checking in on our chutney]

While chutney is cooking give your jars a hot soapy wash and rinse or put them through the dishwasher. Preheat oven to 110 degrees.

Put jars in the oven about 15 minutes before the chutney has finished cooking.

When chutney is finished turn off the heat and let cool for 10 minutes.

Carefully take jars out of the oven using sterilized tongs and place on the bench. Let cool for a minute or two. Carefully ladle chutney into jars, wipe rim with a CLEAN paper towel and seal immediately.

Leave to cool. Check lid for the correct seal and then store in a cool dark place for up to 12 months.

Do you love to pickle? Tell us about your favourite recipe in the comments section below!

READ THIS NEXT: [Interview] Cornersmith's Alex Elliot-Howery

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