Capsaicin Free Pear & Ginger Chutney

Total time50 min

Prep time15 min

Cook time35 min

4.7

(25)

Chutney lovers who avoid capsaicin often find themselves scanning labels for hidden chili, cayenne, or pepper flakes — and coming up empty-handed on a truly heat-free option. This recipe skips every source of heat entirely, building its complexity from warm Ceylon cinnamon, cardamom, and a generous hit of fresh ginger instead. The result is a deeply fragrant, sweet-tart condiment that feels sophisticated without a single tingle of spice. Ripe pears break down into a jammy, spoonable texture over a slow simmer, while apple cider vinegar and maple syrup strike that classic chutney balance between tangy and sweet. A finishing touch of fresh thyme (totally optional, but worth it) adds an herby brightness that makes the whole jar feel a little more special. It pairs beautifully with roasted meats, sharp cheeses, or a simple grain bowl, and it comes together in one saucepan with no complicated technique required. Make a jar on the weekend and you'll find yourself reaching for it all week long.

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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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