Macadamia Free Pear & Ginger Chutney
Warm pears, sharp ginger, and fragrant spices come together in a chutney that tastes like it took far more effort than it actually did. The combination of Ceylon cinnamon and cardamom gives it a floral, slightly exotic depth, while apple cider vinegar and maple syrup strike that perfect sweet-tart balance. Everything simmers down into a thick, spoonable condiment that clings beautifully to a cheese board, roasted meats, or a simple slice of crusty bread. Store-bought chutneys can be a minefield of unexpected add-ins, but this one is built entirely from whole, recognizable ingredients you control from start to finish. The optional fresh thyme stirred in at the end adds a subtle herby lift that makes the whole thing feel a little more special. It comes together in a single saucepan and keeps in the fridge for up to four days, which means you can make a batch ahead and reach for it all week 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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