Coconut Free Pear & Ginger Chutney
Warm pears, sharp ginger, and fragrant spices come together in a chutney that manages to feel both rustic and a little bit fancy. The fresh ginger gives it a lively kick, while Ceylon cinnamon and cardamom add a gentle, aromatic depth that makes the whole kitchen smell incredible as it simmers. Apple cider vinegar and maple syrup strike that perfect sweet-tart balance without relying on any refined sugars or tropical additives — just clean, straightforward pantry staples. Store-bought chutneys and condiments can be surprisingly tricky territory, often hiding unexpected ingredients, but this one is made entirely from scratch so you know exactly what's in the jar. A finishing touch of fresh thyme (if you have it on hand) adds a subtle herbal note that takes it from simple to something you'd proudly set out on a cheese board. It thickens beautifully as it cools, making it equally at home alongside roasted pork, sharp cheddar, or a simple grain bowl. Make a batch 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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