Citric Acid Free Pear & Ginger Chutney
Warm, jammy, and fragrant with ginger and spice, this chutney is the kind of condiment that makes everything it touches taste more interesting. Ripe pears break down into a thick, glossy spread over a gentle simmer, while fresh ginger, Ceylon cinnamon, and cardamom layer in a complexity that feels far more involved than the ingredient list suggests. Apple cider vinegar provides the gentle tang that makes a chutney sing — and crucially, it does so without any citric acid, which hides in a surprising number of store-bought preserves and condiments as a preservative or flavor booster. Maple syrup brings a rounded, natural sweetness that keeps the whole thing balanced without tipping into candy territory. A handful of fresh thyme stirred in at the end adds an herby, almost savory note that rounds out the fruit beautifully. Spoon it over roasted meats, swirl it into yogurt, or pile it onto a cheese board — it's one of those small-batch recipes that quietly becomes a staple.
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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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