Mushroom Free Pear & Ginger Chutney
Warm spiced fruit, sharp vinegar, and a hit of fresh ginger come together in this deeply aromatic chutney that works beautifully alongside roasted meats, sharp cheeses, or a simple grain bowl. The base is nothing but ripe pears, onion, and a handful of pantry spices, so every ingredient is completely transparent — no hidden fillers, no processed blends, nothing to second-guess. Ceylon cinnamon and cardamom give it a floral warmth that feels a little more refined than your average condiment, while the apple cider vinegar keeps things bright and balanced. Maple syrup stands in as the sweetener, letting the natural flavor of the pears shine rather than drowning them in refined sugar. A long, slow simmer does all the heavy lifting, coaxing the fruit down into a thick, jammy consistency that clings to a spoon in the most satisfying way. The optional fresh thyme at the end adds a subtle herby note that makes the whole thing feel a little more grown-up. Make a jar on the weekend and you'll find yourself reaching 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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