Carrageenan Free Pear & Ginger Chutney
Sweet, warmly spiced, and just tangy enough to keep things interesting, this pear and ginger chutney is the kind of condiment that quietly steals the show on any cheese board or roasted meat platter. Fresh pears are simmered down with grated ginger, apple cider vinegar, and maple syrup until the whole mixture becomes thick, glossy, and deeply fragrant. Ceylon cinnamon and cardamom add a gentle, aromatic heat that feels sophisticated without being fussy. Many store-bought chutneys and fruit preserves sneak in carrageenan as a thickener or stabilizer, which makes label-reading a tedious chore — this recipe skips all of that entirely, relying on the natural pectin in the pears and patient simmering to build that perfect jammy consistency. Every single ingredient here is whole and recognizable, so you know exactly what you're spooning onto your plate. A finishing touch of fresh thyme leaves (totally optional, but worth it) lifts the whole thing with a subtle herbal note that makes it taste like something from a specialty shop. 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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