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An olive wood board has slices of crumbly cheddar cheese on it, on one end is a black ramekin filled with White Condimento and Pear chutney. A bottle of White Condimento is lying on its side by the board.

Pear Chutney

Prep 15 minutesCooking 20 minutes8 people

Pears, White Condimento and sultanas create a sweet, yet savoury chutney that pairs well with cheeseboards. This chutney is a great accompaniment to our Cornicabra Olive Oil Crackers.


20 minutes


30 minute or less

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2tbsp Early Harvest Arbequina Extra Virgin Olive Oil

2 banana shallots, peeled and finely sliced

Pinch of salt

6tbsp White Condimento

6 conference pears, cored and diced into 1-2cm pieces

6tbsp sultanas

4tbsp golden granulated sugar

1 sprig of fresh rosemary, finely chopped

2 pieces of crystallised ginger, finely chopped

½tsp ground fennel seeds

1 2-inch cinnamon stick

1 fresh bay leaf (or 2 dried)

Large pinch of ground ginger

Pinch of chilli flakes

1tsp ground black pepper


  1. Place a large pan over a medium heat and when hot, add the Olive Oil and sauté the shallots and salt for ten minutes, until they are soft and have no colour.
  2. Add the rest of the ingredients and stir to combine. Bring to a gentle simmer, turn the heat to low, place the lid on and leave to cook for ten minutes.
  3. Stir the mixture and check how it is cooking, replace the lid and cook for a further ten minutes or until the pears are cooked through but retain a slight bite.
  4. Remove the pan from the heat and leave the chutney to cool as it is best served cold. The chutney can be eaten within a week and kept refrigerated.

Included in this Recipe

White Condimento of Modena

White Condimento of Modena

Grape must and white wine vinegar combine into a rich sweet and sour flavour

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.