Eosinophilic Esophagitis Friendly Pear & Ginger Chutney
Sweet, warmly spiced, and deeply satisfying, this pear and ginger chutney is the kind of condiment that makes simple meals feel special. Ripe pears simmer down with fresh ginger, Ceylon cinnamon, and cardamom into a thick, jammy spread that's bright from apple cider vinegar and gently sweet from pure maple syrup. For anyone managing eosinophilic esophagitis, store-bought chutneys and condiments can be a minefield of trigger ingredients — hidden spices, preservatives, and common allergens lurking in the fine print. This recipe keeps things clean and intentional, using only a short list of whole, recognizable ingredients with no wheat, dairy, eggs, soy, or nuts anywhere in sight. The slow simmer does all the heavy lifting, coaxing the pears into a soft, spoonable texture that's easy to eat and gentle on a sensitive esophagus. Spoon it over roasted meat, stir it into a grain bowl, or spread it on a safe cracker for a snack that actually feels indulgent. A fresh thyme finish is optional but adds a lovely herbal note if it works for you.
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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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