Brazil Nut Free Pear & Ginger Chutney
Warm, jammy, and fragrant with fresh ginger and warm spice, this pear chutney is the kind of condiment that makes everything it touches taste more interesting. Ripe pears are simmered low and slow with apple cider vinegar, maple syrup, Ceylon cinnamon, and cardamom until the mixture thickens into something deeply savory-sweet and spoonable. The fresh ginger gives it a bright, lively heat that balances the natural sweetness of the fruit beautifully. Store-bought chutneys can be a minefield of mystery ingredients and shared-facility warnings, but this one is made entirely from whole, straightforward pantry staples — no hidden surprises. A finishing touch of fresh thyme (if you have it on hand) adds an herby, almost floral note that takes it from good to genuinely special. Spoon it over roasted meats, stir it into a grain bowl, or pile it onto a cheese board and watch it disappear. It keeps in the fridge for up to four days, though it rarely lasts that 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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