Citrus Free Pear & Ginger Chutney
Warm, fragrant, and deeply savory-sweet, this pear and ginger chutney is the kind of condiment that makes everything it touches taste more interesting. Ripe pears break down into a jammy, spoonable texture while fresh ginger and warming Ceylon cinnamon build layers of flavor that feel genuinely complex without any fussy technique. Apple cider vinegar brings the bright, tangy backbone you'd expect from a good chutney — no citrus required, which is great news for anyone navigating that restriction, since so many store-bought chutneys and preserves sneak in orange peel or lemon juice. Cardamom adds a subtle floral note, and a handful of fresh thyme stirred in at the end gives it an herby lift that keeps things from feeling too sweet. The whole thing comes together in a single saucepan with a gentle simmer, and the chutney thickens beautifully as it cools. Spoon it over roasted pork, stir it into a cheese board, or spread it on a sandwich — it's one of those small-batch recipes you'll find yourself making on repeat all autumn 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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