Jamie Oliver

Jamie's pear and chilli pickle

A chunky, fruity combo

Jamie's pear and chilli pickle

Makes 3 x 450g jars
Cooks In30 minutes plus cooling time
DifficultySuper easy
Nutrition per serving
  • Calories 38 2%
  • Fat 0.3g 0%
  • Saturates 0.0g 0%
  • Sugars 7.7g 9%
  • Protein 0.4g 1%
  • Carbs 7.9g 3%
Of an adult's reference intake
Tap For Method


  • 1 tablespoon salt , plus 1 extra teaspoon
  • 8 firm pears , peeled, cored and quartered
  • 140 g sugar
  • 2 teaspoons black mustard seeds
  • 4 teaspoons English mustard powder
  • 1 heaped tablespoon fresh ginger , grated
  • 150 ml white wine vinegar
  • 1 teaspoon chilli flakes
  • 1 handful fresh mint leaves
Tap For Method
Tap For Ingredients


  1. This is based on the Italian classic mostarda, which is fruit pickled in mustard syrup. They eat it with cheese and poached meats, and I love it with ham, pork and chicken.
  2. Sprinkle the tablespoon of salt over the pears in a colander.
  3. Put 150ml water in a saucepan, add the sugar and simmer for 10 minutes until syrupy. Turn the heat down and add the mustard seeds and powder, ginger, vinegar and chilli. Simmer for a further 10 minutes.
  4. Drain the excess liquid from the pears and add to the pan with the extra salt. Cook gently for 5–8 minutes until softened slightly. Stir in the mint.
  5. Cool a little, then spoon into sterilized jars, closing the lids tightly.


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