Pear & Green Pepper Chutney

As with our New Year celebrations the Saxons began their May Day celebrations on April 30th with an evening of games and feasting, all marking the end of winter and the start of Spring. The Celts continued the tradition throughout the middle ages especially in rural areas. Homes and barns were decorated with budding branches. Hawthorn was popular for this but considered unlucky if it were brought into a house before May Day itself. May Cup was made and offered to all visitors on May Day. Something for you to try with last year’s recipe for Maids of Honour.

Ingredients - makes 5 jars

4lb (1.8kg) pears, peeled, cored and chopped 1lb (450g) onions, peeled and chopped
1lb (450g) tomatoes, skinned and chopped 2 green peppers, seed removed and chopped
1lb (450g) Demerara sugar 8oz (225g) raisins
2 cloves of garlic, peeled and crushed A pinch of cayenne pepper
1 teaspoon ground ginger 1½ pints (850ml) spiced pickling vinegar


  1. Place the pears, onions and tomatoes in a large saucepan and cook for 20 minutes.
  2. Then add all the remaining ingredients and cook for about 1½ hours until the chutney is thick.
  3. Stir every so often to avoid the chutney sticking to the bottom of the pan.
  4. Spoon into warm, sterilised jars and seal.

This chutney should be stored for at least one month before using.




green peppers