Celery 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. Ripe pears break down into a jammy, spoonable texture while fresh ginger, Ceylon cinnamon, and cardamom build layers of warmth that feel genuinely complex without requiring any complicated technique. Apple cider vinegar and maple syrup strike that classic chutney balance — bright and tangy up front, mellow and sweet on the finish. The whole thing comes together in a single saucepan with a gentle simmer, making it as approachable as it is impressive. For anyone navigating a celery-free kitchen, this recipe is naturally free of the ingredient without any substitutions or workarounds — every component here is straightforward and easy to verify. A finishing scatter of fresh thyme is optional but adds a lovely herbal note that makes the chutney feel a little more special. Spoon it over brie, alongside roast pork, or tucked into a sandwich, and it will absolutely earn a permanent spot in your fridge rotation.
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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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