Nightshade Free Pear & Ginger Chutney

Total time50 min

Prep time15 min

Cook time35 min

4.7

(25)

Chutney is one of those condiments that can feel off-limits when you're avoiding nightshades, since so many jarred versions sneak in tomatoes, peppers, or paprika as a base. This version sidesteps all of that entirely, leaning on ripe pears, warming spices, and a splash of apple cider vinegar to build that same sweet-tangy depth you'd expect from a great chutney. The fresh ginger gives it a lively kick, while Ceylon cinnamon and cardamom round everything out with a gentle, aromatic warmth that feels almost festive. A touch of maple syrup ties it all together without any refined sugar or mystery additives. It simmers down into a thick, spoonable preserve that's equally at home alongside roasted meats, stirred into grain bowls, or spread over a sharp cheese board. Optional fresh thyme at the end adds a savory herbal note that makes the whole thing feel a little more grown-up. Store it in a glass jar in the fridge and you've got a versatile, totally clean condiment ready to go all week.

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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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