Low Iodine Pear & Ginger Chutney
Warm spiced fruit chutneys can feel like a luxury, but this one comes together in a single saucepan with nothing fussy required. Ripe pears melt down into a glossy, jammy condiment that's bright with fresh ginger, fragrant with Ceylon cinnamon and cardamom, and just tangy enough from apple cider vinegar to cut through rich mains. For anyone navigating iodine restrictions, store-bought condiments and sauces are often a minefield of additives and mystery ingredients — this recipe keeps things clean with whole fruits, spices, and pure maple syrup, so you know exactly what's in every spoonful. The absence of iodized salt, dairy, or processed ingredients makes it a genuinely worry-free option that doesn't sacrifice any depth of flavor. A handful of fresh thyme stirred in at the end adds an herby, savory note that takes the whole thing from simple to seriously impressive. Spoon it over roasted chicken or pork, serve it alongside a cheese board, or use it as a sandwich spread — it's the kind of versatile condiment that earns a permanent spot in your refrigerator rotation.
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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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