Mustard Free Pear & Ginger Chutney
Chutney is one of those condiments that transforms a simple cheese board, roasted meat, or grain bowl into something genuinely special — and this pear and ginger version delivers serious depth of flavor with a beautifully clean ingredient list. Ripe pears bring natural sweetness, while fresh grated ginger and warm Ceylon cinnamon give the whole thing a fragrant, slightly spiced backbone that feels both cozy and sophisticated. A splash of apple cider vinegar and pure maple syrup balance sweet against tangy without leaning on any of the seed-based condiments or spice blends that can sneak mustard into store-bought versions. That's actually the hidden challenge with commercial chutneys — mustard seed is a classic preserving ingredient, so labels require careful reading. Here, every component is straightforward and easy to verify, which means you can spoon it generously without second-guessing. The slow simmer does all the heavy lifting, coaxing the pears down into a thick, jammy texture that mounds beautifully on a spoon. A little fresh thyme stirred in at the end is optional but genuinely worth it if you have some on hand.
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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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