Gelatin Free Pear & Ginger Chutney
Warm pears, sharp ginger, and a gentle hit of cardamom come together in a chutney that feels both rustic and a little bit fancy. The natural pectin in the fruit does all the thickening work here as it simmers down low and slow, so there's absolutely no need for any setting agents — just real ingredients doing exactly what they're supposed to do. Ceylon cinnamon adds a softer, more floral warmth than the standard supermarket variety, and the apple cider vinegar keeps everything bright and balanced without tipping into anything too sharp or sweet. A spoonful of maple syrup rounds it all out beautifully. This is the kind of condiment that makes a cheese board look effortless, and it's equally at home spooned over roasted pork or stirred into a grain bowl. Let it cool and it thickens up into something genuinely spoonable and satisfying — no fuss, no additives, just good cooking.
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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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