Gordon Ramsay Pear and Saffron Chutney Recipe
This chutney combines fresh pears, vinegar, and sugar with saffron and warm spices to create a slow-cooked preserve. Gordon Ramsay’s version emphasizes balance—between sweetness, acidity, and subtle floral notes from saffron—making it ideal for entertaining or adding flair to everyday meals.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 10
- Category: Chutney
- Method: Stovetop Simmering
- Cuisine: British
Ingredients
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4 ripe pears, peeled, cored, and diced
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1 small onion, finely chopped
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1 tablespoon grated fresh ginger
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1 garlic clove, minced
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½ cup white wine vinegar or apple cider vinegar
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½ cup light brown sugar
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1 tablespoon honey
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1 pinch saffron threads, soaked in 1 tablespoon warm water
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½ teaspoon ground cinnamon
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¼ teaspoon ground cloves
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Salt and pepper, to taste
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1 tablespoon olive oil
Instructions
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Sauté the aromatics: In a medium saucepan, heat olive oil over medium heat. Add onion, garlic, and ginger. Cook for 3–4 minutes until softened.
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Add pears and spices: Stir in the diced pears, cinnamon, cloves, salt, and pepper. Cook for 5 minutes to release juices.
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Pour in liquids and saffron: Add vinegar, brown sugar, honey, and the saffron with its soaking water. Stir to combine.
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Simmer the chutney: Bring the mixture to a gentle simmer. Reduce heat and cook uncovered for 30–40 minutes, stirring occasionally, until thickened and glossy.
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Cool and store: Let the chutney cool, then transfer to sterilized jars. Store in the refrigerator for up to 3 weeks.