Almond Free Pear & Ginger Chutney
This sweet-savory chutney is the kind of condiment that quietly steals the show at any table — spooned over roasted meats, stirred into grain bowls, or spread across a cheese board, it punches well above its weight. Ripe pears simmer down with fresh ginger, warm Ceylon cinnamon, and floral cardamom until the whole pot turns glossy, thick, and deeply fragrant. Apple cider vinegar and pure maple syrup do the heavy lifting on balance, giving you that classic chutney tension between bright and mellow without any refined sugar or mystery additives. Store-bought chutneys and spiced preserves can be a minefield for anyone avoiding tree nuts, since shared facilities and "may contain" labels make even simple condiments feel risky. Every single ingredient here is straightforward and easy to verify, so you can cook with total confidence. A finishing scatter of fresh thyme is optional but genuinely lovely if you have it on hand. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
8 servings
- 4 medium ripe pears (about 2 lb), peeled, cored, and cut into ½-inch dice
- 1 small yellow onion (about ¾ cup), finely diced
- 2 tbsp fresh ginger, peeled and finely grated
- 3 tbsp apple cider vinegar
- 3 tbsp pure maple syrup
- ¼ cup water
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- ¼ tsp salt
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the diced pears, onion, fresh ginger, apple cider vinegar, maple syrup, water, Ceylon cinnamon, cardamom, and salt in a medium saucepan. Stir to combine.
- 2
Bring the mixture to a boil over medium-high heat, stirring occasionally, then reduce the heat to medium-low.
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