Pescatarian Pear & Ginger Chutney
Sweet, warmly spiced, and just tangy enough to keep things interesting, this pear and ginger chutney is the kind of condiment that makes everything it touches taste more intentional. Fresh ginger and Ceylon cinnamon give it a bright, aromatic heat, while maple syrup and apple cider vinegar balance the natural sweetness of ripe pears with a gentle, complex depth. It simmers down into a thick, jammy spread that's equally at home alongside grilled fish, stirred into a grain bowl, or spooned over a wedge of sharp cheese. The whole thing comes together in one saucepan with no fancy technique required — just a good stir every few minutes while the kitchen fills with an incredible smell. Optional fresh thyme at the finish adds an herby, savory note that really elevates the final result. Store it in a glass jar in the fridge and you've got a versatile, plant-based condiment ready to pull out 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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