45 min
Average: 3.8 (28 votes)

Williams pear and saffron chutney

French Williams Pears and saffron are a match made in heaven! This chutney is so simple it will become a staple.

Ingredients For

  • 3 (about 500g)
  • Cévennes sweet onion
    Cévennes Sweet Onion PDO
  • 1 cm
  • Sucre CANNE
    Guadeloupe Cane Sugar
  • 60 cl
  • 0.50 tsp
  • 1 small glass
  • x 2



Infuse the saffron in a small glass of warm — but not boiling — water. Peel and cut the pears in small pieces. Peel and chop the onions, peel and grate the ginger.

© ©Laura Jalbert Jaja Food Studio


In a saucepan on low heat, cook all the ingredients (except the saffron) for about 30 minutes. Then add the saffron and infused water and bring to a boil for a few minutes, until you reach a nice thick consistency.

© ©Laura Jalbert Jaja Food Studio


When still hot, pour the chutney in clean jars, close the lid and turn them upside down to seal.

© ©Laura Jalbert Jaja Food Studio

Pair with

This chutney goes very well with a soft washed-rind cheese, in a cheese toastie but also with pâté-en-croûte.

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