BHA & BHT Free Pear & Ginger Chutney
Sweet, warmly spiced, and just tangy enough to make your taste buds sit up straight, this pear and ginger chutney is the kind of condiment that quietly steals the show on any cheese board or roasted meat platter. Every ingredient here is whole and recognizable — fresh pears, real ginger, apple cider vinegar, pure maple syrup — which is exactly the point. Commercially jarred chutneys and preserves often sneak in synthetic preservatives like BHA and BHT to extend shelf life, so making your own is the most straightforward way to sidestep them entirely. Ceylon cinnamon and cardamom bring a gentle, aromatic heat that plays beautifully against the natural sweetness of ripe pears, while the fresh thyme adds an herby finish that feels genuinely sophisticated. The whole thing comes together in a single saucepan with minimal fuss, simmering down into a glossy, spoonable chutney that thickens further as it cools. Store it in a glass jar in the fridge and you have a clean, preservative-free condiment ready to elevate everything from a simple cracker to a holiday roast.
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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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