Honey Free Pear & Ginger Chutney
Warm spiced pears, sharp apple cider vinegar, and a kick of fresh ginger come together in a chutney that feels both rustic and a little fancy. The sweetness here comes entirely from pure maple syrup, making it a genuinely great option for anyone who needs to keep bee-derived ingredients off the table — no substitutions or workarounds required. Ceylon cinnamon and cardamom give the whole thing a fragrant, almost floral depth that store-bought versions rarely manage to pull off. As it simmers down over those 25 to 30 minutes, the pears soften into something jammy and rich, with the onion and ginger rounding out every spoonful. A finishing touch of fresh thyme (totally optional, but worth it) adds a savory note that makes this chutney surprisingly versatile. Spoon it over roasted pork, a sharp aged cheese, or a simple grain bowl and it instantly elevates the whole plate. It keeps in the fridge for up to four days, though it rarely lasts that 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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