Black Pepper Free Pear & Ginger Chutney
Warm, jammy, and layered with spice, this pear and ginger chutney is the kind of condiment that quietly steals the show at any table. Ripe pears break down into a glossy, thick spread while fresh ginger and apple cider vinegar keep things bright and just a little punchy. Ceylon cinnamon and cardamom round out the warmth without any harsh heat — which is exactly the point for anyone who needs to avoid the bite that black pepper brings to most chutneys. So many store-bought versions sneak in peppercorns or cracked pepper as a standard seasoning, making this homemade approach a genuinely smart swap. A drizzle of maple syrup ties everything together with a gentle sweetness that feels completely natural alongside the fruit. Spoon it over a cheese board, serve it alongside roasted meats, or spread it on a sandwich — it works beautifully in all directions. The optional fresh thyme at the end adds a subtle herbal note that makes the whole jar feel a little more special.
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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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