Gordon Ramsay’s Pear and Saffron Chutney

Gordon Ramsay Pear and Saffron Chutney is a sophisticated, golden-hued condiment that balances delicate sweetness with aromatic warmth. Moving away from the heavier tomato or onion-based relishes, this recipe uses ripe pears as the base, pairing them with the luxurious, floral notes of saffron and the sharp tang of cider vinegar. It is an elegant addition to any festive table, particularly designed to cut through rich, fatty foods like pâté, terrines, or strong blue cheeses.

Try More Recipes:

• Gordon Ramsay’s Overnight Oats
• Gordon Ramsay Bread And Butter Pudding Recipe
• Gordon Ramsay Chocolate Cream Cheese Pound Cake

Why You Will Love This Pear and Saffron Chutney Recipe:

• Luxurious Flavor: The addition of saffron threads gives the chutney a unique earthy flavor and a stunning golden color that looks beautiful in a jar.
• Perfect for Cheese: Pears have a natural affinity for cheese. This chutney is the ultimate partner for Stilton, Roquefort, or aged Cheddar.
• Gentle Spice: Unlike fiery chili chutneys, this relies on warming spices like cinnamon and star anise, making it aromatic rather than hot.
• Great Gift: Its exotic ingredient list and jewel-like appearance make it an impressive homemade gift during the holidays.
• Texture: The pears soften but hold their shape better than tomatoes, giving the chutney a satisfying, chunky texture.

Gordon Ramsay Pear and Saffron Chutney Ingredients

• 1 kg firm pears (Conference or Comice), peeled, cored, and chopped into small cubes
• 2 onions, peeled and finely chopped
• 200g caster sugar (or granulated sugar)
• 300ml cider vinegar (or white wine vinegar)
• 1 pinch generous saffron threads
• 1 cinnamon stick
• 2 star anise
• 1 tsp coriander seeds, crushed
• 1 tbsp olive oil or butter
• Salt and freshly ground black pepper
• 50g sultanas or golden raisins (optional, for extra texture)

How To Make Gordon Ramsay Pear and Saffron Chutney

1. Prep the Saffron: Place the pinch of saffron threads in a small bowl and add 1 tablespoon of boiling water. Let it steep for 5 minutes to release the color and aroma.
2. Sauté Aromatics: Heat the oil or butter in a large saucepan over medium heat. Add the chopped onions and cook gently for 5 to 8 minutes until soft and translucent. Do not let them burn.
3. Add Spices: Add the cinnamon stick, star anise, and crushed coriander seeds to the onions. Stir and cook for 1 minute until fragrant.
4. Combine: Add the chopped pears and sultanas (if using) to the pan. Stir well to coat the fruit in the spices.
5. Simmer: Pour in the sugar, cider vinegar, and the saffron liquid (including the threads). Season with a pinch of salt and pepper. Stir until the sugar has dissolved.
6. Reduce: Bring the mixture to a boil, then reduce the heat to low. Simmer gently, uncovered, for 45 minutes to 1 hour.
   • Texture Check: The pears should be tender and translucent, and the liquid should be reduced to a syrupy consistency. It is ready when you can draw a spoon across the bottom of the pan and the line stays clear for a few seconds.
7. Jar: Remove the cinnamon stick and star anise (or leave them in for decoration if you prefer). Spoon the hot chutney into sterilized jars and seal immediately.

Recipe Tips

• Pear Selection: Use firm pears. If they are too soft or overripe, they will disintegrate into applesauce during the cooking process. You want distinct chunks of fruit.
• Saffron Quality: Use real saffron threads, not powder. The threads provide the signature visual appeal and depth of flavor that powder lacks.
• Vinegar Choice: Cider vinegar is best here as its apple notes complement the pears perfectly. White wine vinegar is a good second choice; avoid malt vinegar as it is too harsh.
• Storage: Like all chutneys, the flavor matures with time. If you can resist, let it sit in the jar for 2 weeks before opening.

What To Serve With Pear and Saffron Chutney?

This chutney is designed for elegance and pairs beautifully with rich, savory items. It is the ultimate partner for a cheese board, offering a sweet contrast to salty blue cheeses like Stilton or Roquefort. It also cuts through the richness of Duck Liver Parfait or a coarse Country Terrine perfectly. For a main course, serve a spoonful alongside Roast Pork Belly or pork chops to provide a fruity, acidic lift to the meat.

How To Store Leftovers Pear and Saffron Chutney?

• Unopened: Store in a cool leftovers pear and saffron chutney dark place for up to 6 months.
• Opened: Keep in the refrigerator your leftovers pear and saffron chutney and use within 1 month.

FAQs

More Recipes:

• Gordon Ramsay Chocolate Semifreddo Recipe
• Gordon Ramsay Apple Crumble Recipe
• Gordon Ramsay’s Foolproof Apple Tarte Tatin Recipe

Pear and Saffron Chutney Nutrition Facts

Serving Size: 1 tablespoon

• Calories: 40 kcal
• Total Fat: 0.5g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 5mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 9g
• Protein: 0g

Gordon Ramsay’s Pear and Saffron Chutney

Recipe by Sophie LaneCourse: Desserts, Sides, Breakfast, ChutneyCuisine: American, British FusionDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

40

kcal

Gordon Ramsay Pear and Saffron Chutney is a sophisticated, golden-hued condiment that balances delicate sweetness with aromatic warmth. Moving away from the heavier tomato or onion-based relishes, this recipe uses ripe pears as the base, pairing them with the luxurious, floral notes of saffron and the sharp tang of cider vinegar. It is an elegant addition to any festive table, particularly designed to cut through rich, fatty foods like pâté, terrines, or strong blue cheeses.

Ingredients

• 1 kg firm pears (Conference or Comice), peeled, cored, and chopped into small cubes

• 2 onions, peeled and finely chopped

• 200g caster sugar (or granulated sugar)

• 300ml cider vinegar (or white wine vinegar)

• 1 pinch generous saffron threads

• 1 cinnamon stick

• 2 star anise

• 1 tsp coriander seeds, crushed

• 1 tbsp olive oil or butter

• Salt and freshly ground black pepper

• 50g sultanas or golden raisins (optional, for extra texture)

Directions

• Prep the Saffron: Place the pinch of saffron threads in a small bowl and add 1 tablespoon of boiling water. Let it steep for 5 minutes to release the color and aroma.
• Sauté Aromatics: Heat the oil or butter in a large saucepan over medium heat. Add the chopped onions and cook gently for 5 to 8 minutes until soft and translucent. Do not let them burn.
• Add Spices: Add the cinnamon stick, star anise, and crushed coriander seeds to the onions. Stir and cook for 1 minute until fragrant.
• Combine: Add the chopped pears and sultanas (if using) to the pan. Stir well to coat the fruit in the spices.
• Simmer: Pour in the sugar, cider vinegar, and the saffron liquid (including the threads). Season with a pinch of salt and pepper. Stir until the sugar has dissolved.
• Reduce: Bring the mixture to a boil, then reduce the heat to low. Simmer gently, uncovered, for 45 minutes to 1 hour. Texture Check: The pears should be tender and translucent, and the liquid should be reduced to a syrupy consistency. It is ready when you can draw a spoon across the bottom of the pan and the line stays clear for a few seconds.
• Jar: Remove the cinnamon stick and star anise (or leave them in for decoration if you prefer). Spoon the hot chutney into sterilized jars and seal immediately.

Notes

• Pear Selection: Use firm pears. If they are too soft or overripe, they will disintegrate into applesauce during the cooking process. You want distinct chunks of fruit.
  Saffron Quality: Use real saffron threads, not powder. The threads provide the signature visual appeal and depth of flavor that powder lacks.
  Vinegar Choice: Cider vinegar is best here as its apple notes complement the pears perfectly. White wine vinegar is a good second choice; avoid malt vinegar as it is too harsh.
  Storage: Like all chutneys, the flavor matures with time. If you can resist, let it sit in the jar for 2 weeks before opening.