Dairy Free Pear & Ginger Chutney
This sweet-and-spicy chutney is the kind of condiment that makes everything around it taste better — spooned over roasted meats, stirred into grain bowls, or spread onto a cheese board alongside crusty bread. Ripe pears simmer down with fresh ginger, warm Ceylon cinnamon, and cardamom until the whole mixture turns glossy, thick, and deeply fragrant. Maple syrup brings a gentle, rounded sweetness that plays beautifully against the tang of apple cider vinegar, and the optional fresh thyme adds an herby finish that feels almost fancy. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — just a clean, vibrant chutney made entirely from pantry staples and fresh produce. Store-bought chutneys can sneak in butter or cream-based additives you'd never expect, so making your own is genuinely worth the effort. The recipe comes together in one saucepan and keeps in the fridge for up to four days, which means you can make a batch on Sunday and enjoy 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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