Cashew Free Pear & Ginger Chutney
Warm, fragrant, and deeply savory-sweet, this pear and ginger chutney is the kind of condiment that quietly steals the show on any cheese board or roasted meat platter. Fresh ginger, Ceylon cinnamon, and cardamom build layers of spice that feel genuinely complex, while maple syrup and apple cider vinegar keep everything balanced with a bright, tangy edge. The whole thing comes together in a single saucepan with no specialty equipment and no fussy techniques — just a good stir and a patient simmer. Store-bought chutneys can be a minefield of unexpected add-ins, but every ingredient here is straightforward and easy to verify, which makes this a stress-free option for anyone navigating nut allergies or tree nut sensitivities. The optional fresh thyme at the end adds a subtle herbal note that takes it from good to genuinely impressive. Once it cools and thickens in the jar, it's ready to spoon over brie, alongside pork tenderloin, or honestly just onto a good cracker. Make a batch on the weekend and you'll find yourself reaching for it all week.
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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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