Fish Free Pear & Ginger Chutney
Sweet, warmly spiced, and deeply aromatic, 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, glossy base while fresh ginger and Ceylon cinnamon add a gentle heat and fragrance that store-bought versions rarely match. Apple cider vinegar brings just enough brightness to balance the natural sweetness of the fruit and maple syrup, so the final result is complex without being cloying. The whole thing comes together in a single saucepan with no special equipment and no obscure ingredients — just honest pantry staples and fresh produce. Chutneys can sometimes sneak in unexpected additions like Worcestershire sauce or anchovy paste for depth, but every element here is completely plant-based and straightforward. A spoonful is brilliant alongside a cheese board, stirred into a grain bowl, or spread onto a sandwich where you want a little something special. Let it cool, jar it up, and you'll be reaching for it all week.
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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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